Mango Lassi
Mango Lassi

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, mango lassi. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

A mango lassi is basically a yogurt based mango milkshake or smoothie. You can use either canned mango pulp or cubed fresh or frozen mango. If you use fresh, you'll want to use a ripe, sweet mango.

Mango Lassi is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Mango Lassi is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook mango lassi using 4 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Mango Lassi:
  1. Prepare 2 cups curd made from full fat milk
  2. Prepare 1/2 cup Fresh cream
  3. Prepare 2 cups Mango pulp
  4. Make ready 1/4 cup sugar

Mango lassis are my very, very favorite drink to order at Indian food restaurants and likely one of my With such a broad definition, there are many different variations of Lassi, but the Indian Mango Lassi. Mango Lassi is a soothing cold drink for hot summer days or to brighten up any meal. This pale drink is a blend of mango and yogurt. A popular drink in Indian restaurants.

Steps to make Mango Lassi:
  1. In a bowl add curd, cream, Mango pulp and sugar.
  2. Blend well.
  3. Pour it in a glass and garnish with Mango pulp on the top. Ready to serve.

Mango Lassi Recipe with Step by Step Photos - Thick, smooth and delicious mango lassi recipe. I make Mango Lassi and Sweet Lassi often to beat the heat during summers in India. Presenting Mango Lassi, the one true royal drink straight from Delishland. Mango lassi are known for being the perfect drink to serve with Indian food. The sweet flavor of ripe mango is blended with creamy yogurt and ice to create a refreshing.

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