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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

A bowl filled with chana masala - chickpea curry
Chana masala
A star rating of 4 out of 5.70 ratings

Make this comforting chana masala as a main meal or side. This veggie chickpea curry is gluten-free, good for you and freezable, so you can save the leftovers.

A bowl filled with coriander & mint raita
Coriander & mint raita
A star rating of 5 out of 5.5 ratings

Try this creamy raita as a side dish in an Indian feast. As well as cooling coriander and mint, it has a little kick from the addition of green chilli

A pan serving sali murghi
Sali murghi
A star rating of 5 out of 5.13 ratings

Cook up a chicken curry packed with spices and a bit of sweetness from apricots and jaggery, an unrefined cane sugar. Serve with 'sali' – potato matchsticks

  • 3-4 ripe mangoes
    (honey mangoes if possible)
  • 500g natural yogurt
  • a pinch ground cardamom
    (crush the seeds from 1-2 pods)
  • 1 tbsp honey
  • 2 limes
    juiced, to taste

Nutrition: Per serving

  • kcal131
    low
  • fat3g
  • saturates2g
  • carbs20g
  • sugars20g
  • fibre1g
  • protein5g
  • salt0.2g
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Method

  • step 1

    Put all the ingredients apart from the lime juice in a food processor and blitz. Add the lime juice along with a pinch of salt, to taste, if the cardamom isn't strong enough then add a little more, then pour into glasses with some ice cubes and serve.

RECIPE TIPS
STEP IT UP

Use frozen mango pieces instead of the ice

Recipe from Good Food magazine, August 2017

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Comments, questions and tips (5)

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Overall rating

A star rating of 3.9 out of 5.13 ratings

dares92

question

If using frozen mango for this recipe how many grams of mango should you use?

tropicalparadox

Other recipes that I've seen seem to use a 1:1 ratio of mango chunks (fresh or frozen) to yoghurt. So 1 cup mango to 1 cup yoghurt. Double, triple, etc.

cuvier8

I reduced the cardamom and it tasted great

Rayburn1957

A star rating of 1 out of 5.

Having spent 30 minutes deseeding and grinding two teaspoons of cardamom with a pestle and mortar, I was horrified to discover that the flavour is quite overpowering and renders this lassi quite undrinkable.

dirkmans.duffeling

Oh my god this is horrifying. I was going to try this today and have been looking forward to it for years. You angel, you saved our dinner you absolute legend Rayburn1957. Much Obliged, love you and if you want to meet i'll be waiting at the café, you know which. Let's raise a glass of mango lassi.…

allanhall

A star rating of 2 out of 5.

And for the lumpen reader who may need their hand holding, perhaps you should point out that it's only the mango FLESH that is used...

janegoodfood

A star rating of 1 out of 5.

I don’t think the cardamom quantity is correct. It should be the seeds for 2 pods ground not 2 teaspoons of ground cardamom. I thought it sounded too much and checked it several times. Sadly, I was corrrect and it tasted very medicinal not a pleasant experience even when I added a mashed banana.

teresa.j.killeen06833

Is it mot possible to simply titrate to taste? The recipe is a guide not a gun to our heads, surely.

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