Mango pulp was likely one of the first lassi flavors as mangos are native fruits in India and Southeast Asia. Lassi's ancient roots coincide with the ancient practices of Ayurveda, Indian dietary ...

1 Kg sugar 1/4 cups lemon juice Mango juice (mango pulp, strained through a fine sieve) 1 kg mangoes for the juice Take it off the heat and mix in the lemon and mango juice.

Mango Almond Lassi Add 10-12 soaked almonds along with 1 cup of mango pulp to a blender and blend it well. Add 2 cups of curd, honey and kewra water. Blend it again and your lassi is ready.

4. Sprinkle the gelatine in the 1/2 cup water and let it soak. Place into a double boiler or a smaller container which can be placed in a bigger container containing water - the mango pulp, sugar, ...

Fresh and fragrant, this easy frozen yoghurt recipe tastes amazingly creamy. Tinned mango pulp makes it a cinch to whip up with no blender. You can even make it without an ice cream churn.

Toss them around until golden brown, then set aside in a bowl and leave to cool. Put the mango pulp, mint, lime juice and zest into a large bowl that fits in the fridge. Pour in the almond milk ...

It states: "This cooling and refreshing mango and mint lassi is the perfect accompaniment to hot and spicy food." To make it, ...