Ginger-mango lassi
Votes: 2
Time: 5 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Ginger-mango lassi - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 mangoes
- A 2.5 cm long piece of ginger.
- 2 packs (225 g each) of vanilla yogurt
- 1 handful of ice cubes
- 2 tablespoons of honey
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Cooking the dish according to the recipe:
- To extract the mango flesh, cut the fruit lengthwise along the pit, then divide it into 2 large pieces, removing the pit. Using a paring knife, score the flesh (without cutting through the skin) in a crisscross pattern. Press down on the skin with your thumb and bend it upward into cubes. Cut the cubes from the bottom, along the skin, and place them in a blender.
- Peel the ginger. Grate it finely into a bowl. Use your fingers to squeeze the juice out of the grated pulp. Discard the pulp.
Place ginger and remaining ingredients in a blender and blend until thick and smooth.
If you don't have a blender, you can still make this drink. Simply whisk all ingredients except ice in a bowl. Fill glasses with ice and pour the lassi over them.
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