Mango smoothie with ripe mango, yogurt, and coconut

Ingredients

• mango, mulberry
• Turmeric powder
• ground chili pepper
• salt
• onion (or Allium ascalonicum)
• Ground cumin
• coconut oil
• Freshly grated coconut, finely ground
• Yogurt
• Mustard seeds
• dried red chili peppers
• Curry leaves
• 1 pinch of fenugreek powder

Peel the mangoes and cut them into large chunks (the pit is often added as well). Cook them with water, salt, turmeric, and chili pepper.

Finely grate the coconut with the cumin, and then add this mixture to the mango.

Once everything is cooked through, remove from the heat, add the yogurt, and mix well.

In the coconut oil, crack the mustard seeds, then lightly fry the onion, dried chili peppers, and curry leaves. Pour over the curry.

Sprinkle with a little ground fenugreek and serve hot.

Alternative: Instead of using ground fenugreek, fry three or four fenugreek seeds with the mustard.