Exotic Mango-Ginger Lassi "Kuta Beach"

Ingredients for 2 servings:

• 160 g mango pulp, fresh, cold
• 50 g ginger, fresh or frozen
• 90 g natural yogurt
• 6 tbsp mango syrup
• 1 pinch(s) cardamom powder
• 2 fresh lemons
• 1 pinch of salt
• 1 pinch(s) of cayenne pepper
• 150 g buttermilk, ice-cold
• 200 ml creamy coconut milk (24% fat)
• 2 tbsp sugar, white
• 1 tbsp agar agar (Nutrijell, tasteless)
• 1 tbsp lemon juice
• 1 pinch of salt
• 6 ice cubes, optional
• n. B. Mango pulp
• n. B. Paprika powder, sweet
• 2 slices of mango
• 2 pieces of lemon(s)
• n. B. flowers and leaves

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 minute; Total time approx. 1 hour 26 minutes

A refreshing milk-yogurt drink from India for hot days.

Cut off both ends of a ripe mango. Peel it from top to bottom using a vegetable peeler. Fillet the flesh from the stone. To garnish, cut a piece of the mango flesh into small cubes and cut two slices from the fillet. Cut the fresh, washed, and peeled ginger crosswise into thin slices. Weigh and thaw frozen goods. For the fresh lemon juice, wash both lemons thoroughly. Since the middle part contains bitter substances that are released when squeezing with a regular citrus juicer, it is better to proceed as follows: Cut a piece lengthwise about 6 mm to the right and left of the stem. Remove the seeds and squeeze by hand. Discard the empty parts and the middle parts. For the coconut cubes, heat the coconut milk with the remaining ingredients while stirring. Simmer for one minute and then pour into a shallow dish. Cool in the refrigerator. Cut the solidified mixture into small cubes. Freeze any unused cubes in portions. Combine all ingredients for the lassi in a blender and blend at full speed for 30 seconds until smooth. Pour into large glasses, garnish, and serve with a straw and a long-handled spoon.