Mangolassi is drunk in India and Pakistan and can be varied with different types of spices, such as ginger, cinnamon, nutmeg, chili, cumin, coriander or salt. I've made it with all-natural flavors, but it's easy to vary it, if you wish. Since it contains kefir or cultured milk, it tastes extra good after a hot meal. If you want to use frozen mango cubes, 300 g is suitable for this recipe.
2 diced ripe mangoes
4 teaspoons sugar (can be looped)
2 dl orange juice
2 dl kefir or cultured milk
Isbiter
Mix everything except the ice cubes in a container with high edges and run with a hand blender until a smooth drink. Serve in glasses with ice cubes.
You can find several exciting recipes for drinks, both with and without alcohol HERE.
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