Lassi’s are Indian drinks made with a yogurt base. You can have them either sweet or salty or spiced. I prefer to keep it sweet and enjoy the fruit flavoured lassi’s like Mango. Mango Lassi is such a delicious Indian drink with a hint of cardamom and some delicious pistachios, it’s like drinking dessert!
It’s made with mango puree, yogurt, ice cream and milk to thin it out a bit, spiced with cardamom. Pistachios are typical garnish to add a yummy crunch.
I made one of my favourite treats, donuts and combined the delicious Mango Lassi to create my Mango Lassi Donuts!
You can make them big or small. I prefer mini’s so I can have more than one and still feel good about myself. Your choice.
Donut’s are delicious to begin with topped with chocolate and sprinkles, but this is a great way to switch them up! Add a delicious and sweet Indian flare to your next batch of donuts!
NOTE: I’ve also made these eggless. Using an egg substitute that you can get at your baking stores like Bulk Barn.
Dough Recipe adapted from Kelly’s at All Recipes.ca (Crispy & Creamy Donuts)
For Donut Dough:
2 Active Yeast Packets
4.5 Cups All Purpose Flour
½ Cup Sugar
¼ Cup Warm Water (warm to the touch –about 110)
1 ½ cup Milk, warm
1/3 Cup Shortening
1 tsp Salt
1 tsp Ground Cardamom
Oil for Frying
For Mango Glaze:
2/3 Cup Mango Puree
2 Cups Icing Sugar
1 tsp Ground Cardamom
For Yogurt Glaze:
1 Cup Greek Yogurt, plain
½ Cup Icing Sugar
½ Cup Pistachio’s, chopped fine
- Sprinkle yeast over warm water and let foam up.
- Add foamed yeast, warm milk, eggs, 2 cups flours, sugar and shortening to a mixing bowl. Using either a mixer on low speed or a wooden spoon.
- Add the flour, ½ cup at a time, carefully mixing so that it doesn’t go everywhere
- When the dough doesn’t stick to the bowl anymore- it’s ready to be kneaded. Knead on a lightly floured surface for about 5 minutes until soft and elastic. Keep in a lightly greased bowl covered with a towel in a warm place (I put it in my oven)
- While the dough is rising make your two glazes and prepare the garnish.
- Mix the mango glaze ingredients together and set aside. Mix the yogurt glaze ingredients and keep in the fridge.
- After about 1-1.5 hr when the dough has doubled in size it’s time to cut the donuts. Roll out the dough on a lightly floured surface or a baking mat if you have one. Using a donut cutter, cut either mini’s or regular size- whichever you prefer.
- Once cut do the same with the extra dough. Cover all donuts and let the dough rise for 20-30minutes.
- While the donuts are rising, heat your frying oil to 350°F. When ready start to fry your donuts!! 1-2 minutes each side.
- Cool on a rack with paper towel below.
- When the donuts are cool, dip them in the mango glaze. Drizzle the yogurt glaze on top (I put mine in a Ziploc, cut a teeny tiny hole to drizzle). Then top with your chopped pistachios.
Ready in: 2.5 hrs, 18 large, 30+mini
Recipe Type: Sweet
Ingredient: Donut, Mango