Combine all of the ingredients except the garnish in a blender, then blend to combine. Pour into chilled glasses and garnish with saffron threads.
Lacto-Fermented Mango SyrupPut 500 grams of peeled and cored mango in a large airtight bag with 2 percent of the mango’s weight in sea salt (10 grams), and mix to combine. Leave in a cool, dry place for 5 days, checking daily. The fruit will bubble and change color somewhat; discard if it turns black or there are obvious signs of spoilage. Remove from the bag when fully fermented, and purée in the blender. To make the syrup, mix 2 parts of the purée with 1 part of 1:1 simple syrup. Keeps refrigerated for up to 2 months.
Frozen Mango Ayran – Imbibe Magazine
