Mangolassi with oat milk and yoghurt

Name: Mangolassi with oat milk and yoghurt
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 1 Organic Lime; 1 hazelnut-sized piece of fresh ginger root; 1 ripe mango; 5-6 Stem(s) Mint; 150 g Whole milk yoghurt; 150 ml Coconut milk; 200 ml Grain milk (e.g. oat milk); 4 TABLESPOONS demerara sugar; 7-10 Tbsp approx. 1/2 teaspoon each of ground cinnamon and cardamom; 7-10 Tbsp Mint leaves and/or edible orchid flowers

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

1 Organic Lime
1 hazelnut-sized piece of fresh ginger root
1 ripe mango
5-6 Stem(s) Mint
150 g Whole milk yoghurt
150 ml Coconut milk
200 ml Grain milk (e.g. oat milk)
4 TABLESPOONS demerara sugar
7-10 Tbsp approx. 1/2 teaspoon each of ground cinnamon and cardamom
7-10 Tbsp Mint leaves and/or edible orchid flowers

Directions

1
Wash lime hot, grate dry, grate peel thinly. Halve lime, squeeze juice. Peel ginger thinly and grate finely. Cut mango from the stone, peel and dice flesh. Wash mint, shake dry.
2
Pluck off the leaves and chop roughly. Finely puree yoghurt, coconut milk, mango, oat milk, lime juice and peel, ginger, mint and sugar in a blender. Season to taste with cinnamon and cardamom. Arrange in glasses, decorate as desired with mint or orchid blossoms