23/04/2021 23:54

Step-by-Step Guide to Prepare Thomas Keller Alphonso Mango Lassi

by Calvin Reeves

Alphonso Mango Lassi
Alphonso Mango Lassi

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, alphonso mango lassi. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Alphonso Mango Lassi is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Alphonso Mango Lassi is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook alphonso mango lassi using 6 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Alphonso Mango Lassi:
  1. Prepare 2 medium size Alphonso mangoes
  2. Make ready 2 cup full cream yogurt / dahi
  3. Get 1/2 tsp cardamom powder
  4. Prepare 4-5 tbsp sugar
  5. Prepare 2 tsp ghee
  6. Take 1/4 tsp ginger powder
Instructions to make Alphonso Mango Lassi:
  1. Peel 2 medium size mangoes and chop them.
  2. Add the chopped mangoes in a blender. To this add 2 cups yogurt sugar, cardamom powder. Blend for some seconds till everything is mixed well.
  3. The mixture looks creamy and smooth.
  4. Now add tsp cow ghee and blend for a second. The mixture becomes smooth. (adding ghee is optional)
  5. Mango lassi is ready to serve.
  6. Pour in glasses. Mango lassi can be served immediately or you can garnish with some dry fruits.

So that’s going to wrap it up with this special food alphonso mango lassi recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!


© Copyright 2021 The Daily Recipe. All Rights Reserved.