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What Are Mango Lassis?
Do you like mango lassis? A favorite drink at Indian restaurants, they're easy to make at home.

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Lassis come in all kinds of flavors, some are salty, some are sweet, some have mint, some have fruit. A mango lassi is basically a yogurt based mango milkshake or smoothie.

Fresh vs. Frozen Mango
You can use either canned mango pulp or cubed fresh or frozen mango. If you use fresh, you'll want to use a ripe, sweet mango.

A Little Sugar and Spice Make Everything Nice!
If your mango isn't ripe enough it will be too tart and you'll have to add more sugar or honey than you would like.

A little ground cardamom sprinkled on top is perfect!

Two Glasses of Mango Lassi on Tray with Cubed Mango and Straws
Simply Recipes / Mihaela Kozaric Sebrek
Where do Mango Lassis Come From?
Lassis are an ancient drink originating from the Punjab region (Northern India and Eastern Pakistan). A lassi is a blended drink with dahl (yogurt), water, spices and sometimes fruit. It originated sometime around 1000 BC and was said to have Ayurvedic healing properties, calming the stomach and the mind.

Lassis were usually enjoyed after a to help aid digestion.

There are both salty and sweet versions of the drink, and were traditionally served in a clay cup, called a kulhar. An extra dollop of clotted cream (malai) may be spooned on top before serving.

Nowadays, there are so many different varieties, even chocolate and caramel lassis.
The fruit varieties, like mango lassis, are especially great to cool down during hot summer days.

Other Spices to Try with Mango Lassi
Sure, cardamom may be the traditional spice of choice, but so many other flavors can enhance your lassi. Try any of your favorite spices, like cinnamon, tumeric, nutmeg, cumin, saffron, maybe a sprinkle of paprika or cayenne, or a combination of any of these.

Beloved Indian Recipes to Try
Indian Chicken Biryani
Chicken Tikka Masala
Red Lentil Dal
Chana Masala
Vegetable Samosas with Mint Cilantro Chutney
More Fruit and Yogurt Drinks to Make!
Blueberry Smoothie
Strawberry Banana Smoothie
Quick and Easy Green Smoothie
Berry Banana Smoothie
Strawberry Oat Smoothie
FROM THE EDITORS OF SIMPLY RECIPES
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Mango Lassi
PREP TIME
10 mins
TOTAL TIME
10 mins
SERVINGS
2 servings
YIELD
2 Cups
Depending on how ripe and sweet your mango is, or if you are using canned and already sweetened mango pulp, you will need to add more or less honey or sugar to the lassi.
If you have cardamom pods, crush the pods to remove the seeds, then grind the seeds with a mortar and pestle.

Ingredients
1 cup chopped very ripe mango (see how to peel and chop mango), frozen chopped mango, or canned mango pulp
1 cup plain yogurt
1/2 cup milk
4 teaspoons honey or sugar, more or less to taste
Dash ground cardamom, optional
Ice, optional

Method
Add ingredients to the blender:
Put the mango, yogurt, milk, honey (or sugar), and cardamom into a blender and blend for 2 minutes.

If you want a more milkshake-like consistency and it's a hot day, either blend in some ice as well or serve over ice cubes.

Mango and Milk in Blender for Mango Lassi Recipe
Mango Lassi in Blender

Serve with a sprinkle of cardamom:
Pour contents into a glass and sprinkle with a tiny pinch of ground cardamom to serve.

The lassi can be kept refrigerated for up to 24 hours.

How to Make Mango Lassi
Links:

Turmeric Mango Lassi from Local Haven

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Did you know that you can turn expiry Food to cosmetic skin cares....beauty face anybody??

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You know....let's just extending the expiry date that throw it away :)

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Better do something than throw it away ;p

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https://www.allrecipes.com/recipe/7177/bread-pudding-ii/
there's bread that's gonna expired soon ? no worries , u can always turn it into a delicious bread pudding straight away from the oven !! this simple recipe boutta make you ask for more

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This lightly spiced bread pudding is made with simple pantry items like bread, eggs, milk, and sugar. Use a rich egg bread or a moist white loaf.

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https://www.youtube.com/watch?v=SGBP3sG3a9Y

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When no one eats apple in your house then let's turn it into apple cinnamon toaster strudels

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We independently select these products-if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

Apple cinnamon toaster strudels, those super-sweet frozen pastries, were definitely a guilty pleasure growing up. I have to admit, it's been years since I last enjoyed one - until this recipe came along.

Using the frozen strudels as a guide, I came up with a pretty specific formula for how I wanted mine to look and taste. I wanted a thick apple purée, as opposed to a chunky pie filling, and a super-flaky crust. Lastly I wanted a creamy, tangy glaze that rivaled the flavor of the packaged stuff.

These homemade toaster strudels might not be a quick-fix meal, but they are definitely a special treat. I've now got quite a stockpile that I'm looking forward to pulling out when I need to impress guests. And don't think you can only serve these for breakfast - they make a perfect snack morning, noon, and night.

These toaster strudels will remind you of the ones you ate growing up, except they're homemade and full of fresh apples with a tangy icing drizzle.

Ingredients

For the filling:

2
baking apples, such as Honeycrisp or Gala, peeled and cored

Pinch kosher salt

For the crust:

1
box (2 sheets) puff pastry, thawed if frozen

1
large egg, lightly beaten

Instructions

1. Grate the apples on the large holes of a box grater. Melt 2 tablespoons of the butter in a heavy saucepan over medium heat. Add the grated apples and toss until coated. Add the brown sugar, flour, lemon juice, cinnamon, and salt. Continue cooking, stirring frequently, until the mixture is thick and syrupy, about 10 minutes. Remove from heat and stir in the remaining tablespoon of (chilled) butter. Let the filling cool to room temperature.

2. Arrange a rack in the middle of the oven and heat to 375°F. Line 2 baking sheets with parchment paper.

3. Unfold one sheet of puff pastry onto a well-floured work surface. Roll out the pastry to form a very large, thin rectangle, continuing to flour the work surface as needed throughout the rolling/trimming process. Trim the edges of the dough to make a 10x14-inch rectangle. Using a sharp knife or pizza cutter, cut out 8 (3.5x5- inch) rectangles.

4. Transfer 4 of the rectangles to the baking sheet. Spoon a scant 2 tablespoons of the apple filling into the center of each. Spread the filling evenly across the pastry, leaving a 1/2-inch border. Brush the other 4 rectangles with the egg wash. Place an egg-washed rectangle directly over a filled rectangle (egg wash touching the filling). Using your fingertips, firmly seal the edges on all sides (dip your fingers in a little flour if the dough is sticky). Continue with the rest of the rectangles. Prick each strudel all over with a fork, including the sealed edges. Repeat this step with the second sheet of puff pastry.

5. Bake the strudels until puffed and golden-brown, rotating the baking sheets between racks halfway through, about 35 minutes total. Set aside to cool slightly while you make the frosting.

6. For the icing, beat all the ingredients together until smooth. Spoon the glaze into a small ziptop bag and seal. Snip a small hole in one corner of the bag and pipe desired amount onto each pastry.

Recipe Notes

Storage: Leftovers can be stored at room temperature in an airtight container for up to 2 days.

Nealey Dozier

Contributor

Nealey Dozier is a former wedding planner turned chef, culinary instructor, recipe developer, and food writer. She is based in Atlanta. You can find more of her Southern adventures in eating and entertaining at www.dixiecaviar.com.

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We independently select these products-if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. Apple cinnamon toaster strudels, those super-sweet frozen pastries, were definitely a guilty pleasure growing up. I have to admit, it's been years since I last enjoyed one - until this recipe came along.

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https://www.bonappetit.com/story/sour-milk-tips

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In Basically on a Budget, we'll talk tips, ingredients, and recipes that'll help you save money and eat well.

Milk doesn't turn bad at the stroke of midnight, but I still find myself pouring out the last few ounces on the expiration date because our main milk drinker is a six-year-old who does not enjoy any funky flavors with his Frosted Mini-Wheats. During these past few months, however, pouring any milk down the drain has felt extravagantly wasteful, especially if using it could delay the next grocery trip by another day or two.

If, as is the case in my family, a gallon is too much but a half gallon is never enough, here are five strategies to help you turn your expired milk into liquid gold.

Note: At my house, we always have just a bit too much whole milk, which provides the extra fat that makes some of the following recipes possible. If you're using skim milk, skip the richer recipes like panna cotta and ricotta.

1. Compare it to buttermilk.

The first step to using up the expired milk is to reconsider it. Sour implies "spoiled," but there's a difference between the faintly tangy milk in your fridge and the clumpy milk in a sippy cup that you found behind the couch. The latter is best sent to the sink while the former is, with a little creativity, drinkable, enjoyable, and prized. (Soured milk, a broad category that includes fermented and cultured milk as well, is a valuable ingredient both made at home and purchased in grocery stores in much of the world.)

What's going on in your milk jug is just fermentation. Think of it like quarantine sourdough without the work. The yeasts in a sourdough starter consume the sugars in the new flour you add each day. Likewise, the bacteria already present in your milk consume the sugars in that milk to produce lactic acid, which creates the familiar "how old is this milk?" smell. The cultured buttermilk you buy at the grocery store is just milk with extra bacteria added to help speed up that same fermentation process.

For that matter, neither home-soured nor commercially soured milk is "real" buttermilk. As Sandor Katz explains in The Art of Fermentation, true buttermilk is a by-product of the butter-making process. But if using the term buttermilk is what gets you thinking more creatively about what's in the bottom of the milk jug, know that your sour milk will perform about the same as store-bought buttermilk. Call yours small-batch artisanal buttermilk and get started on the next four strategies.

If your milk is a sniff away from its prime, you have a fine justification for eating the aggressively sugared cereal of your choice-the tang of the milk will be effectively masked by marshmallows. Sour milk also adds complexity to a stovetop porridge with a blend of steel-cut and quick oats, and it works especially well in recipes that already call for buttermilk like crepes, pancakes, and waffles.

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Your "Expired" Milk Still Has So Much More to Give

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In Basically on a Budget , we'll talk tips, ingredients, and recipes that'll help you save money and eat well. Milk doesn't turn bad at the stroke of midnight, but I still find myself pouring out the last few ounces on the expiration date because our main milk drinker is a six-year-old who does not enjoy any funky flavors with his Frosted Mini-Wheats.