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Me too!! It’s such a refreshing drink. Thank you for watching 😊

@@FlavorTheories Yes, indeed!

You’re absolutely right. My favorite way to cook something that needs butter flavor is cooking with ghee or clarified butter. That has a higher smoke point as there are no milk solids to burn.

Exactly. Even just plain boiled pasta needs to be seasoned which is why I recommend boiling it in heavily salted water. You’ll notice the difference in flavor when boiling in salted vs unsalted water.

Hahaha love it!

Couldn’t agree more! In my experiments, the thing that shocked me the most is how much more mango pulp I needed. I thought I needed just a little for the flavor but boy was I wrong. This ratio worked for me and most importantly, make sure you get SWEETENED pulp, not the unsweetened one :). Thanks so much for watching and trying this recipe out! Means the world :)

Great question! The main difference is the use of yoghurt. Lassi uses yoghurt while mastani uses milk. The lassi has a more tart flavor while mastani is more like a milkshake, generally sweeter. The garnish is also different. For mango mastani, you would typically top it with some dry fruits. I prefer almonds :)

Haha that is EXACTLY what happened! I wasn’t confident that it was going to stay in place 😂

Hi Josh! Absolutely. Here are the measurements and the full recipe: ------------ Recipe ------------ Ingredients - 2 cups of mango chunks - 1 cup of yoghurt (375g) - 1 cup milk (175g) - 2 tbsp of honey or sugar - 2 cardamom pods (the secret ingredient) - 1/2 cup Ice - Pinch of salt Method 1. Peel mangos and cut pulp into smaller chunks 2. Add mangos, yoghurt, milk, honey, ice and salt to a blender. 3. Take out cardamom seeds and crush before adding to blender. 4. Blend 5. Pour into glass and garnish with cinnamon.

@@FlavorTheories thankyou!!

Happy to help! Thanks for watching and hope you enjoy the Lassi!

Thank you! It’s not a quick recipe but sure is worth it :). Thanks for watching!

It tastes even better :). Thanks for watching!!

Thank you. Yes, great during summers!

I appreciate the feedback and you're absolutely right. My more recent videos are at a faster pace and I will continue to improve :). Thanks so much for watching!

Incredible book. It makes me so happy to hear that you’ll be enjoying this Mango Lassi during your book club. Sounds like an amazing time. Enjoy and thank you for watching ❤️

Thanks Norrin. I love it too :). It’s what I’m usually listening to as I cook.

So happy to read this! Glad you enjoyed it. I recently bought already crushed cardamom powder which might make it easier for you.

Believe it or not, restaurants use even more sugar. I had to tune it down a bit. Thanks for watching :)

@@FlavorTheories yes, they often use canned mango purée with is much sweeter than fresh mangoes.

Yes! You’re absolutely right. Most use “Kesar Mango” purée. In fact, I made a video for the restaurant version of this Mango Lassi that uses the mango purée. Here you go: th-cam.com/video/pTgK7ZG4e-Q/w-d-xo.html

Thank you!

Thank you. Such a dope comment :) much love.

Yes I admit that it took me several tries until I figured out the exact temp and when to start pouring. The whisking cools it down and there’s a specific point where two things happen. The color starts to lighten and it starts to give you a tiny bit more resistance when you are whisking (it’s very subtle). The second you see and feel those two things happening, stop whisking. It’s an exponential curve, the whisking will accelerate the solidification process beyond that. Start pouring as soon as that happens. I tried with smaller batches first to practice. Whisking it more beyond the resistance and color change stage also makes it more cloudy (which is what you see in my video) meaning that I whisked it for a few seconds too long. That’s why I can’t give you a specific time. Get a good thermometer, trust the temps I gave you in this video (I tested at diff tempts too and it didn’t work) and keep a very close eye. As soon as you start to feel the resistance and color becomes lighter, stop and pour quickly. The color you’re looking for is a dark caramel color. You can see in the video as I pour it is becoming lighter into a natural caramel color. You want to start before it gets to that point. Hope this helps!

Thank you. Need a lighter wok for more fluid motion. Practice makes perfect :)

That’s the goal :) I love cinematic ASMR cooking videos so thought I’d make and share them with the world. Thanks for watching!

That means the world. Thank you!!

Perfect recipe 👌👌👌

Thank you!!!

So happy to see this! For every recipe video I do, I have a version with music and a version without. I too prefer no music :). Here’s this same video with music if you want to check it out: th-cam.com/video/po3xzB8B6rU/w-d-xo.html

Agreed! I’ve seen it being used interchangeably, even at restaurants, but authentic baba ganouj does not use tahini. Stay tuned for the baba ganouj video :)

You’re absolutely right! I personally prefer a less intense banana flavor but browner bananas do give a richer taste.

Since Maple syrup is the only ingredient, try to find the best quality authentic real maple syrup you can. Table syrup won’t work. Also, a temp gauge to get the temperature exactly right is also important. Hopefully it turns out delicious :)

Funny you say that…it’s on our Christmas party menu too!!

Tastes so good!!

Hi! 400F (205C) for 45 minutes :). Full recipe in description.

@@FlavorTheories thanks!

You bet! This depends on your oven too. You want the tomatoes bursting and the cheese to have a charred top. You can adjust the timing and temp accordingly.

@@FlavorTheories can’t wait to make it. This looks bomb!

You bet! Recording a recipe for another similar dip called Mutabbal tonight. Made using roasted eggplant. Stay tuned for that recipe too!

So happy to hear that! Thank you :)

This makes apx 700ml so depending on the size of your glasses, it would make either 2 or 3 glasses. Yes, it's fine without the cardamom pods. One alternative would be a pinch of cinnamon but just a pinch, it goes a long way. Thank you for watching :).

Responding to your edit, absolutely. The cardamom is there just for flavor. Feel free to omit. I usually put in a pinch of cardamom powder. I’ve also tried cinnamon but very little.

Thank you!!

Thanks Chef Vic! Saw yours too. Love the idea to include brown sugar in the crust. Will definitely try that next time. Loving your vids! Yes, let's do stay connected :)

Agreed. Stay tuned for the authentic version of the mango lassi. Sadly, very few restaurants make it the authentic way. This is how my local restaurants make it. Saffron in authentic mango lassi is also used very sparingly but does lend a unique flavor. Thank you for watching and commenting!

@@FlavorTheories Excited!

Let me know how it turns out :) Thanks for watching!!

@@FlavorTheories I will! :)

Hi! This is pasteurized milk (pre-cooked). Raw milk wouldn't be safe to drink.

@@FlavorTheories thank you.

Thank you Nada! I remade this with heavy Balkan yoghurt (6% fat) and it was a lot creamier. Give it a try :)

Definitely! :)

Thank you ♥️

Thank you Sara! Glad you enjoyed it :)