Summary

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

1. 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.
2. Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh and thaw frozen goods.
3. 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.
4. 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.
5. 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.