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How to Make A Mango Lassi

how to make a mango lassi

By //  by Candace Sampson

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I had my first mango lassi a few months ago at a local Indian restaurant. Since that time I’ve been obsessed with how to make a mango lassi. It wasn’t as easy as I thought. I tried fresh mango and frozen mango but nothing was really coming close the one I first fell in love with. Then we were in an Indian store and I came across a can of mango pulp and a light bulb went off. Of course, this must be the secret ingredient.

how to make a mango lassi

How to Make a Mango Lassi

1 1/2 cups sweetened mango pulp
2 cups honey flavoured yogurt
1/8 tsp of cardamom
1 1/2 cups ice cubes
Milk to thin (optional)

Place all ingredients in blender to mix. Garnish with fresh or frozen mango pieces and a sprig of fresh mint.

how to make a mango lassi

So now what to do with the leftover mango pulp? Well how about 103 Mango Pulp Recipes courtesy of our friend Google. Of course, you could also make more mango lassis. Mango pulp will last in your refrigerator for 4-5 days if stored in an air-tight container. Want to know what else I found out about mango pulp? It’s high in iron. As someone who suffers from low iron, I’m always happy when I find more iron-rich foods to add to my diet.

Enjoy!

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Filed Under: Breakfast, Food & Drink, Recipes, Smoothies Tagged With: how to make a mango lassi, Indian Food, mango lassi, mango pulp, uses for mango pulp

About Candace Sampson

Candace is founder and editor-in-chief of Life in Pleasantville which isn't half as fancy as it sounds. You can find her sharing travel stories on What She Said Radio and on CTV Ottawa Morning Live.

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Comments

  1. @LaCuisineHelene

    April 22, 2014 at 4:25 pm

    You should have saved one for me 🙂 I will have to try this recipe.

  2. http://timewiththea.com/

    April 25, 2014 at 10:38 am

    Oh Wow! This looks absolutely divine and refreshing! Pinning!

  3. Candace Derickx

    April 29, 2014 at 9:08 pm

    Thank you so much Thea.

  4. Candace Derickx

    April 29, 2014 at 9:09 pm

    D’oh! I wish I’d thought of it while you were here!

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