Fresh Mangolassi
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 1 hr 45 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g mano pulp, frozen
- 500 g natural yourt
- some sweetener or sugar, to taste
- some milk at will
- possibly raspberries and mint leaves
Print Recipe
Pin Recipe Instructions
- Put the natural yoghurt and the mango in a blender and let mix at full speed for about 1 minute to form a creamy shake. Depending on the sweetness of the mangoes, first add sugar or a sugar substitute as desired. Depending on how thick the yogurt is, I often add a little milk.
- In a pretty glass with a thick straw, raspberries and a mint leaf, either serve immediately ice cold as a shake or wait about 10 - 20 minutes to present it as a slightly chilled mangolassi. But then the raspberries will no longer hold. Then stick them on a skewer and lay them out on the edge of the glass. Enjoy the meal!
- Tips: Here you can still vary with various ingredients! Just carefully season with a little cumin and cardamom! Heavenly! It also tastes great as a raspberry-mango lassi, sometimes seasoned with mint, sometimes with saffron or a splash of rose water. Be creative.
- Goes well with all spicy Indian dishes or just for breakfast or after exercise.
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