aking powder. Stir in the lassi and 1 tbsp lime juice
Using a pestle and mortar, grind the cardamom seeds to a powder.
Combine the mango pulp, yogurt, milk, sugar and ground cardamom in a blender. Add the ice cubes and blitz for 1 minute. Pour into 3 glasses and serve immediately.
Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna Makan.
Get the book here:
https://www.amazon.com/Chai-Chaat-Chutney-journey-through/dp/1784722871/.
either you follow the original recipe and leave the chicken breasts
Combine yogurt, mango chunks, mango juice, honey, vanilla extract, ground cardamom, ground cinnamon, and ground ginger in a blender; process until liquefied.
rom pit. Discard pit. Puree mango flesh in food processor or
Puree the mango with a hand blender. In a large bowl, stir the lemon juice, yoghurt, sugar and vanilla extract together so they are well blended. Add the mango puree and mix in. Refrigerate. When ready to serve, pour into glasses and decorate with lemon slices and cocktail cherries.
Combine milk, chia, vanilla, sweetener, caramom and protein powder in a bowl.
Refrigerate and allow to set over night.
For Parfait:
Layer chia pudding, yogurt, mango, and repeat. Top with mango and coconut chips.
Peel the mango and cut the flesh from the central stone. Place mango flesh in blender together with ice, sugar, salt and yoghurt.
Blitz until smooth.
Pour into glasses and top up with chilled soda water.
Serve.
trips. Wrap center of each mango bundle with 1 prosciutto strip
Blend the lemon yogurt, vanilla yogurt, milk, pureed mango, honey, mango nectar, and cardamom together in a blender until completely combined. Serve immediately.
Puree mango and sugar in blender. Add yogurt and milk. Puree unti lsmooth
Place the mango, yogurt and 1 1/4 cup water in a blender and puree. Stir in the sugar and rose water to taste. Chill for at least 1 hour.
In blender, combine mangoes, yogurt, mango nectar, vanilla extract, 1tbs lime juice and 1/4 tsp lime zest.
Puree 1 minute or until smooth.
Sweeten mixture to taste with honey or sugar if desired.
Combine mango, buttermilk and honey in blender; process until smooth. Serve over ice.
Slice and peel mango and toss in a blender.
Add in coconut water (I use a single serving drink box of Zico but if I'm feeling more adventurous I will open a Thai young coconut and pour that water - one young coconut has about 300 ml in it).
Add the yogurt (I use Fage 2%) and the coconut cream (Coconut cream is sold in cans in the grocery store for use in pina coladas).
Blend until smooth (in my blender 20 seconds).
Serve in a tall glass or in the empty coconut with a straw.
Add the flesh of the mango to a blender. Peel ginger using the back of a spoon. Grate the ginger finely into a bowl. Use your fingers to squeeze juice out of the gratings(I just throw it all into the blender, but if you don't like the texture, go ahead and squeeze the juice out).
Put all ingredients into the blender and blend until completely smooth.
Enjoy!
In a blender, combine yogurt, mango, sugar, water and salt. Blend until smooth. Pour into glasses and serve garnished with a sprig of mint.
Blend the mango, brown sugar, chopped mint, star anise, cardamom, lime juice, and yogurt in a blender on high speed until smooth. Pour into glasses and garnish with fresh mint sprigs to serve.
Puree mango and yogurt together until smooth.
Add lime juice and honey, pulse to combine.
Add ice cubes and blend until incorporated.
Serve immediately.
Place ingredients in the order listed in a blender.
Pulse twice to chop mango, stir well, then blend until smooth.
Serve immediately.
Ingredient Note: Orange-flower water is a perfumy distillation of bitter-orange blossoms. Look for it at gourmet markets.
Nutrition Bonus: Vitamin C (70% daily value), Vitamin A (15% dv)
Carbohydrate Servings: 2 1/2.
Exchanges: 2 1/2 fruit.