Mango Lassi À La Dewi Desi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 160 g mano (s), pulp, fresh, cold
- 40 g iner, fresh or frozen
- 100 g yourt
- 6 tablespoon honey
- 0.5 teaspoon ½ cardamom powder
- 2 lime (s)
- 1 pinch (s) salt
- 120 g buttermilk, ice cold
Also: (coconut milk cubes)
- 200 ml coconut milk (24% fat)
- 2 tablespoon sugar
- 2 tablespoon agar agar
- 2 tablespoon lime juice
- 1 pinch (s) salt
Optional:
- 6 ice cubes
To garnish:
- paprika powder, noble sweet, mango cubes, coconut milk cubes
- 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 drinking straw and long-handled spoon.
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