Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, mango lassi. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Mango Lassi is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Mango Lassi is something which I’ve loved my whole life.
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.
To begin with this recipe, we have to prepare a few components. You can cook mango lassi using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Mango Lassi:
- Make ready 1 mango
- Make ready 1/2 cup curd
- Prepare 3 tbsp milk
- Get to taste Sugar
- Prepare 1 tbsp Roohafza syrup
- Prepare 2 small vanilla ice cream
- Get As needed Ice cubes
- Prepare handful Almonds
Punjabi Lassi Mango Lassi Masala Chaas पंजाबी मीठी लस्सी मसाला मैंगो लस्सी मठा 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. Mango Lassi is a soothing cold drink for hot summer days or to brighten up any meal.
Steps to make Mango Lassi:
- Take a mango and chop it into small pieces
- Now add curd into it and add sugar and milk, roohafza into it and blend it well..
- Now take a glass add ice cubes into it and then add blended lassi and then add ice cream over it
- Add chopped almonds over it and serve it
This pale drink is a blend of mango and yogurt. A popular drink in Indian restaurants. 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. This mango lassi uses canned mangos to create a smoother, tastier drink.
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