Mango Lassi – from manjulas kitchen

servings –  people


  • 2 cups ripe mangoes peeled & chopped
  • 1 cup yogurt curd, dahi (ie curdled with lemon juice or vinegar to make sour milk)
  • 1/2 cup milk or nutmilk with nut yoghurt
  • 3 Tab sugar (adjust to taste)
  • 1/8 tsp grd cardamom (ilachi is the Indian one, other is Indonesian)
  • 1 Tab mint, chopped (optional)
  • 3 cups crushed ice or ice cubes (use as needed)


  • Blend yogurt, mango, and 2 tablespoons sugar and taste before adding more sugar. (How much sugar depends on the sweetness of the mango and the yogurt).
  • Add milk and cardamom powder and blend. If it is too thick, add some water to desired consistency. Pour into a tall glass and garnish with mint leaves. ice and cardamom powder and blend again.


Adjust ingredient quantities depending on the sweetness of the mango and the thickness of the yogurt. Mango Lassi it is better if the mangoes are not fibrous.


Easy Tandoori Spice Mix

Tandoori Masala is a spice blend typically used for marinating meat or vegetables before cooking them in the tandoor! It’s a smoky, slightly sweet, and earthy spice blend that we’re loving! It’s perfect for seasoning chickpeastofuroasted vegetables, chicken, and beyond! – from minimalist baker   Serves 6

While the Whole Foods version of this blend is heavier on the paprika (making it red in colour), we prefer it to be heavier on the cumin for best flavor. Feel free to play around with the ratios to make it your own!

  • 2.25 Tab ground cumin
  • 1.5 Tab sweet paprika
  • 1.13 – 1.5 Tab granulated garlic (or sub half as much garlic powder)
  • 0.75 Tab ground ginger
  • 1.5 tsp ground coriander
  • 1.5 tsp ground cardamom


  • Add all spices to a small jar and shake or stir to combine. Will keep at room temperature for several months.

    Nutrition includes – Sodium: 6 mg, Potassium: 112 mg, Fibre: 1.3 g