by Matthew Gerrard
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In cooperation with Caen’s side (Calvados), Liberty Serves you regularly Simple and effective recipeIn collusion with Hanna Granottier, creator of the workshop Well on his plate.
This Sunday, October 30, 2022, she explains how to make a file Lassi with mango pulp.
Made from fermented milk, this smooth drink has its origins in Indian cuisine. Lassi is very popular as a refreshment or as a meal accompaniment, as a way to sweeten spicy dishes. It is drunk very fresh, plain or sweet, but also salty and spicy.
You will need 6 cups: 500g of fresh or frozen mango, 500ml of fermented milk or yogurt, 6 ice cubes, 1 teaspoon of cardamom powder, 3 drops of vanilla extract (optional), 6 mint leaves, and 2-3 tablespoons Big brown sugar or honey.
Peel the mango well using a knife or peeler lengthwise (from top to bottom, following the direction of the fibers). Cut off the thicker sides of the mango called the “cheeks,” then separate the pulp from the pulp. Cut it into large pieces.
Put them in a blender with the dairy products, cardamom, vanilla, mint, sweetener, and ice cubes. Mix everything for 3 to 4 minutes.
This lotion, which should be thick and foamy like juice, is eaten very cold.
Hanna’s good advice
Prefer mangoes with very smooth and slightly shiny skin, soft to the touch. If you don’t find them ripe enough, let them ripen for a few more days because the mangoes continue to ripen after being picked.
Also allow yourself to be tempted by different types of lassi, according to the seasons: bananas, strawberries, peaches, red fruits … without forgetting to add a pinch of cardamom powder, whose strong peppery aroma can also be used to enhance your production of compote, jams, gingerbread or tea flavor tea.
Find Hanna in her workshop, Bien Dans Son Assiette, at 25 rue Pierre Girard in Caen. More information on biendanssonassiette.fr.
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