Roasted Mango Or Banana Lassi Recipes
ROASTED MANGO OR BANANA LASSI
Like other South Floridians, the chef Niven Patel of Ghee Indian Kitchen in Miami has access to fresh, locally grown, exceptionally flavorful varieties of bananas and mangoes he can ripen to perfection. Elsewhere in the country, that's not the case: In fact, Mr. Patel said, most Indian restaurants use a canned ripe Indian mango purée to remedy that problem. But by roasting the mangoes or bananas first with sugar and warm spices, you can get good flavor from fruit of any quality or ripeness. Mr. Patel makes his own yogurt, which gives this lassi a complex tartness that balances the sweet spiced fruit, but a very good-quality regular plain yogurt (as in not strained or Greek) is a fine stand-in. The mango yields a slightly thicker lassi than the banana; if you'd like, add a little extra milk to thin it out, tasting as you go to make sure you don't dilute the flavor.
Provided by The New York Times
Categories non-alcoholic drinks, shakes and smoothies
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- Put the fruit in a small ovenproof skillet or baking dish. Sprinkle with sugar, then add vanilla bean seeds and pod, and the cardamom pod, stirring so the fruit is coated with sugar.
- Roast the fruit until soft, stirring every 5 minutes, until most - but not all - of the liquid the fruit releases has evaporated and begins to bubble and thicken, about 25 to 30 minutes for the bananas and 40 minutes for the mangoes. (If you let them cook too long, the sugar mixture will stick to the pan.) Discard vanilla bean and cardamom, and let the fruit cool completely, then refrigerate until chilled. This step can be done several hours or the day before.
- Measure out 3/4 cup of the chilled roasted fruit. (You may have a little left over, depending on the size of the fruit you started with.) In a blender, combine the roasted fruit with yogurt, milk and ice. Process just until smooth, scraping down the sides of the pitcher once or twice, and serve immediately.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 2 grams, Carbohydrate 50 grams, Fat 6 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 77 milligrams, Sugar 48 grams
BANANA LASSI
Who doesn't like a mango lassi, right? But when you don't have good fresh mangos or can't find mango puree, why not try a banana lassi? I ordered 2 in a restaurant in Udaipur because they were so good and it was because they had no mangos at the time -- what a find!
Provided by Ivy
Categories World Cuisine Recipes Asian Indian
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Blend bananas, yogurt, milk, ice cubes, and sugar together in a blender until smooth.
Nutrition Facts : Calories 270.2 calories, Carbohydrate 52.1 g, Cholesterol 12.4 mg, Fat 3.6 g, Fiber 3.1 g, Protein 10.7 g, SaturatedFat 2.2 g, Sodium 125.7 mg, Sugar 39.6 g
MANGO-ROSE WATER LASSI
Provided by Melissa Clark
Categories easy, quick, cocktails
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine the mango, yogurt, milk, sugar, 1/4 teaspoon rose water and salt in a blender. Purée until smooth. Taste and add more rose water if you like. Pour into 4 glasses.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 1 gram, Carbohydrate 28 grams, Fat 4 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 86 milligrams, Sugar 27 grams
MANGO LASSI
On the hottest days, Indians forgo iced tea ("too American") for fresh limeade and perhaps mango lassi, which combines fresh mango with yogurt and cardamom. This recipe comes from the cookbook author Madhur Jaffrey, who said, "Mangoes are supposed to be good for the eyes." This recipe calls for fresh or canned mango pulp. Ratnagiri Alphonso mango pulp, available in Indian shops in New York City and online, is what Ms. Jaffrey recommends.
Provided by Elaine Louie
Categories easy
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Place all ingredients in a blender and puree until smooth. Add sugar to taste. Garnish with a pinch of ground cardamom seeds. A few extra ice cubes may be added when serving.
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