Aam Lassi Slush
2 to 3 alphonso mangoes cubed
1 1/2 cups curds (dahi)
1 tbsp mint leaves (phudina), chopped
4 tbsp sugar
8 to 10 ice-cubes
a few mint leaves (phudina)
Puree all the ingredients in a food processor.
Pour the mango curds purée into shallow freezer proof container. Freeze until slushy for about 4 to 6 hours.
Transfer it to a blender and liquidise till it is slushy.
Serve immediately in small glasses garnished with mint leaves.
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