Salt Lassi Recipe & Mango Lassi Recipe

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Salt Lassi Recipe & Mango Lassi Recipe

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Ingredients

Adjust Servings:
Salty Lassi Recipe
90 grams Carrots
10 grams Ginger yields apporx. 60 ml juice
150 grams thick natural yoghurt
1 pinch cardamom powder
4-5 ice cubes
for garnish mint leafs
sea salt flakes to taste
Mango Lassi Recipe
160 grams mango flesh approx. 1 mango
30 grams honey
240 grams thick natural yoghurt
1 Lime juice only
mint leafs for garnish
Features:
  • Vegetarian
Cuisine:

These two delicious lassi recipes - the salty lassi recipe and the very popular mango lassi recipe - are brought to you by chef Thomas Wenger.

  • 10 min
  • Serves 4
  • Easy

Ingredients

  • Salty Lassi Recipe

  • Mango Lassi Recipe

Directions

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These two delicious lassi recipes – the salty lassi recipe and the very popular mango lassi recipe – are brought to you by chef Thomas Wenger.

Lassi’s are traditional frothy Indian yogurt drinks, which were originally salty and savory. Lately they have been also served sweet and the sweet versions, especially the mango lassi, have become the favorite lassi’s of all.

Lassi’s are incredibly delicious and they are perfect for a hot summer afternoon. They are also an excellent and healthy drink for children.

Salty lassi’s are usually made by blending yoghurt with water or ice, and seasoned with spices such as cardamom, cumin, chili and saffron.

Sweet lassi’s are are very popular these days and can be flavored with mango, strawberry, lemon, rosewater and other well ripened fruits. Probably the mango lassi recipe is the most popular and searched for today.

How to Prepare a Carrot and Ginger Lassi

The carrot and ginger lassi is very easy to prepare and will only take a few minutes. Below are the instructions.

  1. In a centrifuge juice extractor, juice the carrots and the ginger and chill well.
  2. Blend all the other ingredients and add the ginger-carrot juice. Blend until well frothy.

How to Prepare  a Mango Lassi

Your favorite lassi recipe – the mango lassi – is super delicious and super easy to prepare. There’s only one thing to do, which is to blend all ingredients together.

  1. Blend all ingredients together until well frothy.

 

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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