I was away for one week for work, in Krakow, Poland, with a very very intense schedule that gave me little time to do anything else but work. Hopefully, with the jet lag I woke up early enough to have breakfast out before work and test a few cafes (see instagram about that!). Now I an back in rainy Japan, and to my beloved kitchens. But no time to take a break with a mountain of work to do before Monday… so the rain is more than welcome… Kion (barking deers) are taking care of the garden, eating the fallen strawberry tree fruits, and the grass. The rest will have to wait for better days.
The first thing I did when I arrived in Tokyo was a quick refill of the fridge and to prepare myself something go eat (I usually don’t eat in the plane or very little). I was craving for a toast with emmental cheese, and an egg, and when I went shopping and saw this beautifully ripped mangos coming from Taiwan (which is much more “local” than those coming from Philippines or Mexico) I couldn’t help but starting to crave for a mango “lassi”, or rather a mango latte. I first discovered mango lassi 20years ago when we were in Berlin, eating at a Thai restaurant, and since then, I’ve prepared. Not proper ones, rather my way. The best recipe is super simple, 3 ingredients only, no added sugar and is the following.
Mango lassi (one large glass)
– 1/2 mango very ripe
– 4tbs of yogurt
– 100ml of milk
Peel the half mango without the seed, put all the ingredients in a blender, blend until smooth and serve!!!
If that is not simple!!!
Enjoy the rainy season…