Clarified mango lassi
Mango Lassi
Tequila, Mango, Coconut, Yogurt, Saffron, cardamom
Last week Heena Kewalramani and Martin Guerra hit me up with the recipe for their Mango Lassi for Inddee in Bangkok, and i just couldnt say no making this. A milk punch with a few extra steps, the mango flavor really shines here by way of clarified mango juice. Seasoned with some cardamom and saffron, the drink is light and refreshing, but still calls to mind the flavor of mango lassi.
Perhaps the hardest part was making the edible paint. I don’t think i did super well on this one, i couldnt get the pectin to stabilize and be more of a paste, but if you have more tips on how to make paint please let me know!
50 mls punch
30 mls clarified mango
12 mls tequila
2 dashes cardamom bitters
1 dash saline
garnish: saffron paint
prior to serving, add paint to glass and set in freezer. Add all ingredients together to a vessel and stir with ice, then pour into glass over a big ice cube
Milk punch
36 g yogurt
40 g mango puree
30 g sugar
0.2 g salt
40 ml tequila
60 ml sake
3 ml white creme de cacao
14 ml lemon
2 ml lactic acid
40 ml coconut milk
40 ml whole milk
blend first 4 ingredients, then add tequila, sake, creme de cacao, lemon, and lactic acid and stir to combine. Add mix into a separate vessel with coconut milk and whole milk, wait 10 minutes, then strain. Liquid will be cloudy, then clear. At this point, take the cloudy liquid and put it back into the filter. Bottle and reserve.
Cardamom Tincture
50 ml gin, 10 g cardamom, 60C for 1 hour, then cool and strain
Clarified Mango
200 g mango puree
50 g water
1 g pectinex
0.6 g agar agar
Treat mango puree with pectinex, wait 15 minutes, then heat water and agar together until boiling, cut the heat off, then pour mango puree and mix. keep in freezer for 10 minutes, then filter.
Saffron paint
2.25 g pectin
75 g water
45 g sugar
0.75 citric acid
.1 g saffron
Heat all ingredients except for pectin, then add pectin slowly with the ingredients into a blender. Strain and keep in refrigerator.