How to make: Mango-ginger lassi

When Speedy said “mango-ginger”, I have to admit that I was a bit apprehensive. Although I am used to combining fruits with spices (mostly, cinnamon, nutmeg and cloves), I wasn’t at all sure how the mango and ginger combination would work. Amazingly, mango and ginger did go well together. Mango lassi is good; mango-ginger lassi is better.

The key is in the correct proportion. You can’t use too much ginger that will drown out the natural flavors of the yogurt and mangoes. What you really want is just a hint of ginger in the mixed drink. Enough to tease but not to overpower. »

Spicy tilapia with coconut cream


Make a paste by grinding together fresh ginger, garlic, chili, and cilantro roots and stems. Cook the tilapia fillets gently in the mixture, pour in coconut cream, season and you have a fabulous meal in less than 15 minutes. You want to cut down the cooking time to less than 10 minutes? Make the paste in a blender or food … »