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Thick Mango Lassi Recipe With Fresh Mango/Mango Pulp
Learn how to a make thick and creamy mango lassi recipe with fresh mango and curd/yogurt at home.

Ingredients:
1 large mango, roughly chopped
1 cup dahi/curd, chilled
2-3 tbsp sugar (adjust it according to the sweetness of the mango)
Chilled water, optional
Malai, for garnishing
Chopped mango, for garnishing

Instructions:
In a blender jar, add chopped mango, curd and sugar. Blend until smooth.
If the consistency of the lassi is too thick, then pour water and blend again.
Pour it into the serving glass.
Add malai/curd on top.
Garnish with chopped mango.
Serve chilled!

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Stuffed Mango Kulfi Recipe
Ingredients:
2 mangoes
2 cups oat milk (you can use any kind of milk)
2-3 tbsp sugar
3 tbsp chopped nuts
Few strands of saffron
Pinch of green cardamom powder
Pinch of salt
Chopped nuts for garnishing
For the slurry:
1.5 tbsp cornflour
2-3 tbsp oat milk

Method:
Slice the top of the mango. Retain this cap.
Now using a kitchen knife loosened the pulp around the mango seed.
Firmly hold the seed and rotate it to loosen it further. Now pull it out.
Place the mango in a bowl so it stands upright.
In a saucepan, add oat milk. Bring it to a boil.
Lower the heat and let it simmer for 2 minutes. Stir continuously.
Add sugar, chopped nuts, saffron, green cardamom powder and salt.
Mix well and cook for 1 minute.
In a bowl, add cornflour and oat milk. Mix well. Cook until it thickens.
Turn the heat off. Allow it to cool down.
Pour the kulfi mixture into the mango.
Put the mango cap back and freeze it.
Once frozen, peel and slice the mango.
Garnish with nuts.

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Mango Ice Cream Recipe
Learn how to make mango ice cream recipe with condensed milk, amul fresh cream and one mango.

Ingredients:
1 cup chopped mango
¾ cup condensed milk
1 cup chilled fresh cream, only the thick part
Instructons:
Add the chopped mangoes into a blender jar. Blend for 1 minute or until smooth.
Take 2-3 tablespoons of the mango pulp/puree out in a bowl and keep it aside.
Then pour the condensed milk into the jar and blend again.
When the condensed milk is mixed well, add the fresh cream. Blend for another minute.
Take popsicles mould, pour a few spoonfuls of the ice cream mixture into each mould.
Add a few spoons of mango puree into each mould, followed by another layer of ice cream mixture. Repeat the same process until the moulds are full. But don’t overfill, leave about ¼ inch space at the top.
Tap the mould a few times, to make sure there are no gaps or bubbles.
Place the popsicle sticks into the moulds and freeze for 4-6 hours or overnight.
After it sets, take the popsicles out of the freezer and dip them in warm water for 20-30 seconds. Carefully take them out of the moulds and serve.
or
Take a freezer-friendly or airtight box, pour the mango ice cream mixture into it.
Place a piece of plastic or cling wrap over it and press it firmly over the entire surface of the ice cream. Place the lid and freeze for 4-6 hours or overnight.
After it sets, take it out of the freezer and allow it to sit at room temperature for 5 minutes. Then scoop and serve!

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