Mango Lassi

December 10, 2006 at 11:41 pm (Beverage, B_minus (2.5 stars), Indian, Other, Quick weeknight recipe, Soymilk)

This recipe is from Jamie Oliver. I found it online at the food network page when looking for a mango lassi recipe.

  • 9 ounces plain yogurt
  • 4.5 ounces milk
  • 4 tsp. sugar
  • 4.5 ounces canned mango pulp or 7 ounces from 3 fresh mangos, stoned and sliced

Put all the ingredients into a blender and blend for 2 minutes, then pour into individual glasses, and serve. The lassi can be kept refrigerated for up to 24 hours. Serves four.

I didn’t quite have the ingredients so this is what I ended up making:

  • 9 ounces organic Stonyfield nonfat vanilla yogurt
  • 4.5 ounces unsweetened soy milk
  • 7 ounces frozen mango pieces from Trader Joe’s
  • 1/4 tsp. ground cardamom

I’ve never had a mango lassi so I’m not sure what it was supposed to taste like, but I thought it was tasty. My friend’s said it tasted right, but was thicker than usual (probably because I used the frozen mango). Personally, I couldn’t taste the soy milk or the cardamom, and I thought it could have used more mango.

Rating: B

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Intense Garlic Ginger Dressing

December 10, 2006 at 11:35 pm (Quick weeknight recipe, Sauce/dressing, unrated)

I used to make this dressing often in my college co-op days. It’s intense from the raw garlic and ginger, which some people shy away from, but I really love. It’s also quite watery since it’s mostly vinegar and very little oil. But I find that it flavors the salad well enough, even though it doesn’t “stick.” I don’t remember where this recipe originated.

  • 2 garlic cloves, crushed
  • 1-inch piece of fresh ginger, grated
  • 1/2 cup apple cider vinegar
  • 2 Tbs. soy sauce
  • 1 Tbs. oil, mostly roasted sesame

I think it yields about 2/3 cup of dressing, and makes about 8 servings? I have to check though.

My Notes:

I made this yesterday, but minced the ginger instead of grating it. Two Tbs. of soy sauce sounds like a lot but I didn’t think this was too salty (although I did use reduced sodium soy sauce.) It was quite tasty but the raw garlic and ginger flavors were mostly missing. Maybe because I didn’t grate the ginger? Or I should have let it sit longer for the flavors to meld?

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