Healthy Snacks II- Frozen mango Lassi

IMG_0842So my first year exams are over!!! Contrary to what you might expect I still feel a heavy burden on my shoulders. This is because I tend to over indulge in chocolates, buttery pastries and my all time weakness, Ben & Jerry’s phish food. So, rather than celebrating my short term freedom I find myself struggling to loose the pounds I’ve piled on and detox of all sugar, fat and lord knows what else.

This year, this burden was particularly augmented by the intense heat in London. So I came up with this dairy recipe ( with a diary free alternative). So this is my mango lassi recipe to help you beat the heat and get one of your five a day.

See tips and shortcuts below.

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 Ingredients

5 extremely ripe mangoes, (Alfonsos work very well)

(500ml) 2 cups greek yoghurt or coconut yoghurt

optional (80-175ml) 1/4- 1/2 cup of honey or agave

 

  1. Cube and destone the mangoes.
  2. Place the mango and yoghurt in a blender or food processor and blend until smooth.
  3. Add 1/4 cup of the honey to the blender and blitz.
  4. Keep adding the honey and  tasting the mixture until it is to your level of sweetness.
  5. Place the mixture in a freezer safe dish and freeze.
  6. Take dish out of the freezer 30 minutes before serving and enjoy.

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Tips and Shortcuts

For when you can’t wait: you can buy frozen cubed mangoes from the supermarket for an instant froyo.

For lazy students and a cheap alternative: you can use tinned mangoes. This makes life infinitely easier and also saves up on washing up and the need for fancy equipment.

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Cooking Tip 1. (Oil Test)

I have decided to start a new series were I just give general cooking tips and the first tip is how to know if your oil is hot enough.

Why is it important?

I personally love and welcome every and any opportunity to learn and as a science lover I think its nice to always try and explain the reasoning behind each action. Essentially you want your oil to be hot enough as this would ensure that the surface area gets not only nice and crisp, but that the flavor of whatever you are cooking stays intact and your vege/ meat remains JUICY.

SO how do you actually do the test.

You will need:

a wooden spatula

 a pan/ pot of oil heating up

Essentially you want to insert the narrower end of the spatula into your oil heating up and what you are looking for is the formation of tiny bubbles around the circumference.

THAT’S ALL FOLKS!!