For 50 servings
100 g yoghurt
5 g garam masala
120 g mango purée
60 g Debic Cream 35%
1.5 g salt
0.2 g chilli
1 lime leaf
50 cassava crisps
1 l water
5 g alginate
Heat the garam masala in a dry pan until all the aromas are released.
Add mango purée, whipping cream, lime leaf, chilli and salt. Bring to a boil and leave to infuse for 30 minutes.
Cool down and add the yoghurt. Strain through a fine sieve. Using an immersion blender, mix 5 g of alginate into the water. Set aside to rest until the air has been released.
Using a measuring spoon, scoop the mango into the alginate bath and cook for 5 minutes. Rinse with water.
Deep-fry the cassava crisps at 200°C in rice oil and drain well.
Place the mango lassi on the cassava and decorate with mango and chilli flakes.