John Myers
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Exotic Mango-ginger Lassi
The perfect exotic mango-ginger lassi recipe with a picture and simple step-by-step instructions.
For the coconut milk cubes:
- 40 g Ginger, fresh or frozen
- 80 g Yogurt, plain (without additives)
- 7 tbsp Mango syrup, (see attachment)
- 0,5 tsp Cardamom powder
- 2 Fresh limes
- 1 pinch Salt
- 140 g Buttermilk, ice cold
- 200 ml Creamy coconut milk (24% fat)
- 3 tbsp White sugar
- 1 tbsp Agar-Agar powder
- 1 tbsp Lime juice
- 1 pinch Salt
Optional:
- 6 Ice cubes
To garnish:
- 6 Coconut milk cubes
- 6 Paprika powder, mild
- 6 Mango cubes
- 6 Flowers and leaves
The mango pulp:
- Cut a ripe mango on both ends. Peel from top to bottom with a potato peeler. Fillet the pulp from the stone. To garnish, cut a piece of the mango pulp into small cubes and cut 2 slices from the fillet.
The ginger:
- Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh and thaw frozen goods.
The fresh lime juice:
- For the fresh lime juice, wash the two limes thoroughly. Since the middle part contains bitter substances, which are squeezed freely when squeezing with a normal citrus press, it is better to proceed as follows: Cut off a piece lengthways about 6 mm to the right and left of the stem base. Core the sections and press out by hand. Discard the empty sections and center pieces.
The coconut milk cubes:
- For the coconut cubes, heat the coconut milk with the remaining ingredients while stirring. Simmer for a minute and pour into a flat plate. Let cool in the fridge. Cut the solidified mass into small cubes. Freeze unused cubes in portions.
Puree and serve:
- Put all the ingredients for the lassi in the blender and puree for 30 seconds at high speed. Pour into sufficiently large glasses, garnish and serve with a straw and long-handled spoon.
Attachment:
- Mango syrup: Balinese mango syrup ala Ayu
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