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Thursday, March 23, 2017

Mango-Rose Water Lassi






Melissa Clark  
 Yield 4 servings 
Featured in: For Everything There Is A Season, Even Mangoes. 
Indian

Ingredients
2 cups diced ripe mango
1 ½ cups plain yogurt
½ cup whole milk
3 tablespoons sugar
¼ to ½ teaspoon rose water, more to taste
 Pinch kosher salt

Preparation
1. 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.
The lassi can be made into frozen yogurt. Use at least 1/2 teaspoon of rose water and an ice cream maker, following the manufacturer’s instructions.

Nutritional analysis per serving (4 servings)
159 calories; 4 grams fat; 2 grams saturated fat; 1 gram monounsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 26 grams sugars; 4 grams protein; 14 milligrams cholesterol; 128 milligrams sodium

http://cooking.nytimes.com/recipes/1013545-mango-rose-water-lassi




 

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