Exotic Mango-Ginger Lassi Kuta Beach
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 min |
| Total Time | 1 hr 26 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 160 g mano pulp, fresh, cold
- 50 g iner, fresh or frozen
- 90 g natural yourt
- 6 tablespoon mango syrup
- 1 pinch (s) cardamom powder
- 2 lime (s), fresh
- 1 pinch (s) salt
- 1 pinch (s) cayenne pepper
- 150 g buttermilk, ice cold
For the deposit: (coconut milk cubes)
- 200 ml coconut milk, creamy (24% fat)
- 2 tablespoon sugar, white
- 1 tablespoon agar agar (Nutrijell, tasteless)
- 1 tablespoon lime juice
- 1 pinch salt
- 6 ice cubes, optional
To garnish:
- Mango pulp
- paprika powder, noble sweet
- 2 slices mango (s)
- 2 piece (s) lime (s)
- Flowers and leaves
Print Recipe
Pin Recipe Instructions
- Cut a ripe mango on both ends. Peel from top to bottom with a potato peeler. Fillet the pulp from the core. To garnish, cut a piece of the mango pulp into small cubes and cut 2 slices from the fillet.
- Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh and thaw frozen goods.
- 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.
- 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.
- 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.
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