Frozen Mango Ayran

Recipe: Kristina Veltri , The National , Telluride, Colorado

Photo: John Valls

August 30, 2024

Fruit fermentation gives this Turkish yogurt drink depth and complexity.

A simple fruit fermentation lends depth and complexity to this mango ayran. When fermenting at home, be sure to remove as much air as possible from the bag before sealing, and use a bag much larger than its contents in order to leave room for expansion from the gas produced during fermentation. If necessary, it’s okay to “burp” the bag to expel excess gas, then reseal.

Ingredients

2 1/2 oz. lacto-fermented mango syrup
2 oz. fresh orange juice
3/4 oz. fresh lime juice
1/4 cup plain Greek yogurt
12 oz. ice

Tools:blender
Glass:rocks
Garnish:saffron threads (optional)

Preparation

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.