PREPARATION

1. In a pan, add 300 milliliters water, 120 grams raw mangoes and boil for 18 - 20 minutes.
2. Let it cool for 15 - 20 minutes.
3. In a bowl, add boiled mangoes, 5 grams mint, 1 teaspoon green chilli, 1 teaspoon cumin powder, 1/2 teaspoon black salt, 1/4 teaspoon black pepper and 50 grams sugar.
4. Transfer it into blender and blend to a fine puree.
5. In a blender, add 5 ice cubes , 400 grams curd, prepared puree and 30 grams sugar.
6. Blend it to a smooth consistency.
7. Garnish with cumin powder and mint leaves.
8. Serve chilled.

 

 

 

Tender Coconut Lassi

 

Serving - 4

 

INGREDIENTS

Tender coconut - 180 grams

Coconut milk - 100 milliliters

Curd - 400 grams

Coconut water - 200 milliliters

Sugar - 50 grams

Almond - for garnish

 

INGREDIENTS

1. In a bowl, take 180 grams tender coconut and 100 milliliters coconut milk.
2. Transfer it to a blender and blend to a smooth puree. Keep aside.
3. In a blender jar, add 400 grams curd, blended paste, 200 milliliters coconut water, and 50 grams sugar.
4. Blend it to smooth texture.
5. Pour it in a glass.
6. Garnish with chopped almonds.
7. Serve chilled.

 

 

 

Paan Lassi

 

Serving - 4

 

INGREDIENTS

 

Meetha paan - 2

Cold milk - 40 milliliters

Ice cubes - 5

Curd - 400 grams

Gulkand - 1 tablespoon

Sugar - 30 grams

Tutti frutti - for garnish