4 1/2 fluid ounces (130 milliliters) canned mango pulp or 7 ounces (200 grams) from 3 fresh mango, stoned and sliced. 4 teaspoons sugar, to taste, or feel free to try salt and cardamom …
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Method STEP 1 Put all the ingredients apart from the lime juice in a food processor and blitz. Add the lime juice along with a pinch of salt, to taste, if the cardamom isn't strong enough then add a little more, then pour into glasses …
Method. Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes. If you want a more milkshake consistency and it's a hot day, either blend in some ice as well or serve over ice cubes. Sprinkle with a tiny pinch of ground cardamom to serve. The lassi can be kept refrigerated for up to 24 hours. Hello!
These low-carb lassi drinks are very quick and easy to make. The best result you get with a powerful blender. Blending ensures also thick, frothy foam which is a beautiful topping for the drink. I made these low-carb lassi drinks mild, thin and easy to sip.
Indian lassi recipe has a lot of variations, however, there’s a reason why vegan mango lassi is one of the most loved lassis. Mango is considered as “king of fruits” in India because of its sweet taste and is commonly used as a dessert or refreshment. Aside from its delectable taste, mangoes are known to have a lot of health benefits.
You can use either frozen mango, fresh mango, canned mango, mango pulp, alphonso mango pulp, canned mango pulp, mango puree, the pulp of whatever mango you find at the grocery store. Aaalll of the mangoes are welcome.