In Ayurvedic medicine Lassi is a drink that reduces excess Vatta while balancing it, is prepared from equal amounts of yogurt and mango then adding Indian spices for an extremely pleasant taste, even seductive I would say ... I turned this delicious drink in a wonderful ice cream!
- 1 large and beautifully baked mango
- 1 Greek yogurt (400 gr) preferably, is much creamier
- 1 tablespoon and a half of honey (acacia)
- a powdered ginger powder
- a turmeric powder
- 1/4 teaspoon orange blossom extract
- 1/4 teaspoon vanilla extract
- a small cardamom powder
- 1 mango pieces (slices)
Preparation time: less than 30 minutes
RECIPE PREPARATION Sweet mango Lassi ice cream:
Peel a mango and grate it.
Put the yogurt in a sieve and add the grated mango over it. Allow the juice to drain over a bowl for ten minutes, then add a tablespoon of honey and mix gently.
Freeze quickly in a freezer bowl.
After an hour, take it out of the freezer and break the ice needles and put it back in the freezer. After an hour or an hour and a half remove again put a tablespoon by tablespoon in a blender add all the spices, / 12 tablespoons of honey and mix well. Put the mango pieces and freeze quickly. Remove with a spoonful of ice cream and serve on mango slices. I garnished it with delicious mint .... I recommend it to everyone ... it's an ice cream ... mmmmmmmmmm!
Powered by Juicer.io
(5 points / total votes: 14)
Karla Conti 7 years ago - January 4, 2011 1:48 PM
Re: Mango Lassi
Your excellent drink, Ioana. I "stole" it when you posted it, but I didn't have time for comments and I didn't even know how it would turn out. I successfully tested her at the table on Sunday, January 2, and she was a star. After so many heavy meals, it was like a mouthful of oxygen to the body. Tasty and healthy, with a fine and consistent aroma and texture. I would say really refined. Decorated (in the absence of turmenic) with a ness powder "pulled" with a fork in the rays from the center to the edges of the cup. All the guests (not only the ladies) licked the drugstore. And the children were fascinated. This is a recipe that fits perfectly with the Mediterranean diet I follow and will always be on my menu. Thank you very much, Ipana, and you were the coolest. I wish you, your loved ones and your collaborators a happy new year ... Happy birthday!
saloane 7 years ago - 4 January 2011 16:08
Re: Mango Lassi
God, how delicious it looks.
alis 6 years ago - 5 November 2011 12:52
Re: Mango Lassi
Ioana, maybe you have a delicious shake recipe. some only make milk but I also add ice cream and / or yogurt and it comes out great. I will try this delicious drink too
- a mango fruit (500 g, after cleaning about 280 g remain)
- 125 g plain unsweetened yogurt
- 125 ml milk (or plain water)
- 2 teaspoons of honey
- ground cardamom (a teaspoon tip)
- if you use sweetened yogurt, do not add honey or other sweetener
- you can also use rice milk, soy, coconut milk or plain water
- if you don't like cardamom you can replace it with cinnamon, ginger powder
If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.
* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!
You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".
Ice cream recipes and sherbets for the Delimano Clarity ice cream machine
If you want to make yourself a homemade creamy ice cream and you already have one Delimano Clarity ice cream maker We recommend some ice cream recipes or sherbets that you can quickly prepare for the delight of the whole family. Some information about Delimano Clarity: ice cream maker Delimano Clarity of the Top-Shop it is recommended in every home, for families with children and all ice cream lovers, for people with special nutritional needs and for all those who want to enjoy ice cream, frozen yogurts and delicious homemade sorbets.
With Delimano Clarity ice cream maker you will prepare homemade creamy ice cream in less than an hour. This is the ice cream maker that any lover of creamy ice cream will love. The very helpful kitchen accessory, compact, efficient and resistant, allows you to prepare the best ice creams, sorbets or frozen yogurts you have ever tasted in your own kitchen, in just 15 to 40 minutes.
Fusion with vanilla and chocolate (4-6 servings)
Ingredient: 250 ml sweet cream, 200 g natural dietary yogurt, 4 lg powdered sugar, 1 sachet of vanilla sugar, 1 lgt vanilla extract, 100 g chocolate flakes
Method of preparation: Allow the sour cream and yogurt to cool in the refrigerator before cooking. Mix the cream, yogurt, vanilla extract and sugar in a mixing bowl until smooth. For best results, leave the bowl with the prepared composition in the fridge for about 30 minutes, then pour it into the ice cream maker and let it freeze until the desired consistency is obtained. A minute or two before removing from the freezer, add the chocolate flakes.
Lemon Refreshing Ice Cream (4-6p)
Ingredient: 400 g sweetened condensed skim milk, 200 g natural dietary yogurt, juice from 4 lemons,
Method of preparation: Allow condensed milk and yogurt to cool before cooking. Mix condensed milk, yogurt and lemon juice in a mixing bowl until smooth. For best results, leave the bowl with the prepared composition in the fridge for about 30 minutes, then pour it into the ice cream maker and let it freeze until the desired consistency is obtained.
Sweet decadence with tangerines, chocolate and liqueur
For 4-6 servings you need the following ingredients: 2 small cans of mandarins, 200 g natural dietary yogurt, 250 ml sweet cream, 4 lg favorite chocolate / hazelnut cream, 3 lg favorite liqueur cream, 1 sachet of vanilla sugar.
Method of preparation: Mix the contents of the two cans of tangerines in a mixing bowl, obtaining a mixture that can be thick, with pieces of fruit, or fine and compact - according to your taste. Then add the rest of the ingredients and mix well. For best results, leave the bowl with the prepared composition in the fridge for about 30 minutes, then pour it into the ice cream maker and let it freeze until the desired consistency is obtained.
Frozen yogurt with bananas
Ingredient: 500 g plain Greek yogurt or plain yogurt, 125 g powdered sugar, 3 bananas.
Method of preparation: Leave the bananas and yogurt in the fridge to cool before cooking. Mix the yogurt and sugar in a mixing bowl until smooth. In another bowl, crush the bananas - we recommend using ripe bananas. Incorporate the crushed bananas into the yogurt mixture. For best results, leave the bowl with the prepared composition in the fridge for about 30 minutes, then pour it into the ice cream maker and let it freeze until the desired consistency is obtained.
Symphony with Ginger and Apricot
Ingredient: 500 g of favorite apricot yogurt, 250 ml of sweet cream, 4 lg of ginger syrup, 1 lg of ginger stem cleaned of ribs.
Method of preparation: Mix all ingredients in a bowl until smooth. For best results, leave the bowl with the prepared composition in the fridge for about 30 minutes, then pour it into the ice cream maker and let it freeze until the desired consistency is obtained.
Greek passion for oranges and honey
Ingredient: 500 g plain Greek yogurt, 5 lg honey, 2 lg thick orange syrup.
Method of preparation: Leave the yoghurt in the fridge to cool before cooking. Mix the yogurt, honey and orange syrup in a mixing bowl until smooth. For best results, leave the bowl with the prepared composition in the fridge for about 30 minutes, then pour it into the ice cream maker and let it freeze until the desired consistency is obtained.
Ingredient: 115 g sugar, 150 ml water, 450 g fresh raspberries thawed if frozen, the juice of 1 lemon.
Method of preparation: Heat the sugar in a pan, then add water. Melt the sugar over low heat until all the crystals have dissolved in the water. Then simmer until the liquid thickens. When ready, remove the pan from the heat and allow to cool. Grind the raspberries in a blender, then, if desired, pass the mixture through a thick sieve to remove all the seeds. Stir in melted sugar, raspberries and lemon juice. Allow the composition to cool in the refrigerator for about 30 minutes. Then pour it into the ice cream maker and let it freeze until the desired consistency is obtained.
Green tea sherbet
Ingredient: Ground peel from a small organic lemon or a sachet of dried lemon peel, 600 ml water to melt sugar, 150 ml water for tea, 175 g brown sugar, 2 sachets of green tea.
Method of preparation: If you want to use the peel of a fresh lemon, try to grind it finely without the white skin. Heat the 600 ml water and sugar and mix until all the crystals dissolve. Then add the lemon peel and simmer until the liquid thickens. When ready, remove the pan from the heat and allow to cool. Make green tea from the 2 sachets and 150 ml of water. Pour the clear tea over the melted sugar and let the composition cool in the fridge for about 30 minutes. Then pour it into the ice cream maker and let it freeze until the desired consistency is obtained.
Ingredient: 250 g mixture of favorite tropical fruits, chopped (pineapple, mango…), 200 ml water, 150 g sugar, juice of 1 lime.
Method of preparation: Chop the fruit until you get the desired consistency - the mixture can be fine or semi-fine. Then incorporate the rest of the ingredients. Allow the composition to cool in the refrigerator for about 30 minutes. Then pour it into the ice cream maker and let it freeze until the desired consistency is obtained.
Ingredients Coffee ice cream
- 4 yolks
- 200 grams of sugar
- 1 tablespoon vanilla extract & # 8211 personal note, I add vanilla to all sweets
- 180 ml. of very strong coffee
- 300 ml. cream cream with 30% fat
- 100 ml. of milk
Preparation Coffee ice cream
1. First, make coffee. I used espresso very hard, but you can also make a brewed coffee. Boil 200 ml. of water. Add 4-5 tablespoons of ground coffee, remove immediately from the heat and cover the pot. After 15 minutes, strain and set the coffee aside. We prepare all the ingredients, to have them at hand.
Preparation of the cream
2. For the basic cream for coffee ice cream, put the yolks together with the sugar and vanilla essence in a heat-resistant bowl. Mix with the mixer at high speed until they are very light in color.
3. The 300 ml. of whipped cream with 30% fat and the 100 milliliters of milk are put in a saucepan on the fire. Heat to boiling point. As soon as it boils, pour the cream over the yolks mixed with the sugar.
4. Carefully mix and transfer the bowl over a pot of boiling water (bain marie). The bottom of the bowl should not touch the surface of the water, but should be heated only by steam. Stir constantly until the cream thickens enough to & # 8222 dress & # 8221 the back of the spoon. If we were to express this in degrees Celsius, it would be about 70 ° C, the temperature at which the yolks are practically cooked. If it gets hotter than that, the composition risks turning into scrambled eggs. It is basically what I described step by step at English cream recipe.
5. The basic cream for coffee ice cream is removed from the bowl with boiling water and immediately add the coffee, mixing well.
Freezing the cream
Allow the coffee ice cream to cool well. I put it on top of a bowl of cold water and ice cubes, which I changed several times. The base for the coffee ice cream is refrigerated for at least 3 hours, so that it has a temperature as low as possible before pouring it into the bowl of the ice cream machine. The dish must be well frozen in the freezer for at least 12 hours. The coffee ice cream will be ready in this machine in 25-30 minutes.
If you do not have such a device, the basic cream for coffee ice cream is poured into a bowl, cover and put in the freezer. Stir vigorously every 20-30 minutes to prevent the formation of ice crystals. Keep in mind, however, that you will get the best results with this simple ice cream machine.
When serving, coffee ice cream can be garnished with coffee beans, chocolate sauce, cream, biscuits or whatever you like.
Two words about royal recipes
In the foreword to the book, Princess Margaret reads:
& # 8222The title of the book contains no metaphor or irony. I'm glad I can give you a cookbook, royal in its own way. We all know how important hospitality was and remains in the ritual and public actions of the Royal House.
Over the hundreds of years, the Royal Families have amassed so much tradition, beauty, quality, and experience in public behavior that today their sharing is a boon.
Of course, giving guests everything that is best, most precious and most beautiful is the proud reflex of any host, wearing a royal crown or not. But when hospitality wears the symbolic garments of an entire nation, histories, cultures, or traditions, it has an extra meaning and significance. & # 8221
Thank you for such a fine and delicious coffee ice cream that I consider a sign of royal generosity!
Although this summer is the most & # 8222 autumn & # 8221 I have ever lived, the craving for ice cream is in its place, triggered by the simple fact that we are in its oven month, even if only from a calendar point of view. No, and when appetite demands ice cream, all I have to do is think of new combinations and flavors. The idea came to me to try to make a mango sorbet at home, a tropical fruit coming from the countries with eternal summer and I succeeded. This mango sorbet is as fresh and refreshing as it is easy to make. Because mango has not only a specific tropical flavor, and also a special texture, this sorbet of mine, although it has very little fat, has the consistency of a good ice cream.
Preparation time: 00:25 hours
Cooking time: 00:00 hours
Total Time: 00:25 hours
Number of servings: 1 litre
Degree of difficulty: Easy
Mango Sorbet Ingredient:
- 3 well-cooked mangoes
- 50-60 ml. of lemon juice (1 large lemon or 2 smaller ones or, even safer, to taste)
- 100 grams of sugar
- 150 grams of Greek yogurt with 10% fat
Mango Sorbet Preparation:
1. The first time, put the sugar on the fire in a saucepan, together with 1 tablespoon of lemon juice (of the total amount) and 60 ml. of water. Boil until the sugar is completely dissolved then cool the syrup to room temperature.
2. Cut the mango in half, avoiding the large pips in the middle, then peel off all the fruit pulp and cut into cubes. Put the mango cubes, yogurt, cooled sugar syrup and lemon juice in a blender and mix until you get a fine, semi-fluid cream.
3. Sift the cream through the sieve to remove the mango fibers contained in the mango, then pour it into the ice cream bowl, kept overnight in the freezer. Start the ice cream machine and process the cream for 15-20 minutes, or until it hardens. If you do not have an ice cream machine, pour the cream into a bowl with a lid and put it in the freezer. Stir vigorously in the bowl every 30 minutes to break the ice crystals formed. Insist, because a sorbet has much less fat than a regular ice cream and ice forms more easily in an aqueous environment.
The ice cream can be served immediately or it can be kept in the freezer to harden. It lasted for me for 3 days (that is, in 3 days I finished it :))).
In the end, I wish you a good appetite and I assure you that the ice cream machine is not a fad, it even allows you to obtain a much better texture of homemade ice creams and sorbets. It's a simple device and it's not expensive, the only drawback is that you have to freeze the container in the freezer before preparing the ice cream and it's only going to be done once. Do you know what? I'm thinking of getting another one. :)
1. Peel a mango, cut it into cubes and place it in the blender jar with the yogurt.
2. Mix for 30 seconds, until you get a fine and creamy drink.
3. Add turmeric and mix, using the pulse function of the blender (1-2 pulses)
4. Pour into glasses, decorate with mango cubes and a little turmeric and consume immediately.
Extras: if you want the final drink to be a little sweeter, add a little honey or sweet fruit (I added frozen strawberries and got an even more fragrant drink)
Apricot ice cream without ice cream machine
First of all, the ice cream must be creamy. That means it must be high in fat. For this, use whipped cream. Sometimes very greasy cream and / or yolks are added (for the lecithin they contain).
Second, ice cream should contain very little water. The water freezes and forms needles that feel unpleasant in the texture of the ice cream and, moreover, affect its structure and creaminess.
Third, the ice cream must taste good. For this, add fruit, chocolate, coffee, vanilla, pistachio or other flavors. I want to make an important mention of fruit. The fruit ice cream recipes I've seen, including this (link) from which I was inspired for what I present to you here, I use fresh fruit puree, prepared simply by blending.
I think you know that raw fruits contain a lot of water. So, to avoid the appearance of ice in the structure of my ice cream, I preferred to use thermally prepared fruit puree. In other words, I hardened the apricots in a pan with a little sugar (about 2 tablespoons of sugar per 500 g apricots) and apricot liqueur, until the water left by the fruit evaporated and then I passed the fruit and thus I obtained a puree. concentrated and non-aqueous. This puree is allowed to cool and stored in the refrigerator (or freezer, in tightly sealed bags) until use.
Strawberries are no longer found on all roads, but it is enough to have put a few aside, in the freezer, or to look for them in the supermarket.
I guarantee you that of all the commercially available varieties of strawberry ice cream that you have tried so far, this will have by far the most natural flavor.
The Indians are a people with great ethnic, religious and social diversity, so their traditional recipes are numerous and varied both as ingredients and as a way of preparation. Indian cuisine makes full use of spices, greens and vegetables, many of whom are vegetarians for religious reasons.
Indian culinary culture it has developed throughout history, being influenced by Hindu customs, but also by interaction with the Mongols and the British. During the colonial period, the Indians learned new ways of cooking, which led to great diversity and flexibility in their culinary tradition.
Indian cuisine knows dozens of regional variations, each with its own preferences and specialties. In the islands and on the coasts of the Indian subcontinent, people have long fed on raw fish and fruit. Today, the tradition of eating fish and seafood has been preserved, even if it is no longer eaten raw.
In the Andhra Pradesh area, people prefer vegetarian recipes in which, for more taste, spicy spices are used intensively, and cheeses specific to the region are eaten as a "gastric dressing". Indians are famous for pickles made from green mango (Avakaya) and gongura shrub leaves.
The Arunachal Pradesh region mainly eats rice, combined with fish, meat and many green leafy vegetables. The favorite is the lettuce prepared according to a traditional Indian recipe: it is boiled with ginger, coriander and hot peppers.
In Haryana you can experience traditional Indian cuisine because people do not use modern ingredients such as artificial flavors or preservatives. He prefers natural cheese because the region is known for raising cattle, and the most consumed drink is lassi - yogurt mixed with water or milk and Indian spices.
The main advantage of the Indians remains the spices, which were highly prized in Europe in the colonial era. Even though they are easily found all over the world today, Indian spices remain special because only they know how to combine them so as to obtain the most unexpected tastes. The most used spices are: hot peppers, black mustard seeds, cumin, turmeric, fenugreek, coriander, ginger, but also garlic.
Among the spice combinations, the most used are garam masala and goda masala. The first is a powder that includes at least five types of spices, especially cinnamon and cloves. Goda masala is a mixture of sweet spices in which bay leaves, coriander, fenugreek or mint are usually used.
Curry dishes from Indian cuisine they are usually prepared with vegetable oil. In the north and west, peanut oil is used, while in eastern India it is based on mustard oil. The west coast prefers coconut oil, and the south cooks with sesame oil.
Lassi with canned Mango
Mix the contents of the mango can (also with the syrup) together with the yogurt in the blender, until it becomes like a frothy cream.
Add the ginger powder (optional) and mix a little more.
Tasted lassi. If you want it sweeter, add honey and / or vanilla sugar to taste (optional) and mix until smooth.
Pour into glasses.
Serve simple or decorate by sprinkling chopped pistachios or mint leaves on top.
In their absence you can use turmeric powder mixed with very little water with which you "draw" rays from the center to the edges (optional).
In any of the variants, serve immediately.
Mango-lassi, the mixture of yogurt with mango pulp, is popular today all over the world.
Sweet, creamy and refreshing, mango-lassi is part of the category of sweetened lassi.
Instead of a juice try a Lassi! a cold drink that can change your mood!
I recommend serving it after a hearty holiday meal and you will find that it is like "a mouthful of oxygen" for the body.
Refined, tasty and healthy, with an aroma, fine and consistent texture, they make this Indian aromatic drink a delight from small to large.