Cut both ends of a ripe mango. Peel from top to bottom with a peeler.
Fillet the flesh from the pit. For garnish, cut a piece of the mango pulp into small cubes and cut 2 slices from the fillet. Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh out frozen goods and defrost.
For the fresh lime juice, wash both limes thoroughly. Since the middle part contains bitter substances that are squeezed free when squeezing with an ordinary citrus squeezer, it is better to proceed as follows: Cut off a piece lengthwise approximately 6 mm to the right and left of the stem base.
Core the sections and squeeze by hand. Discard the empty sections and the center pieces. For the coconut cubes, heat the coconut milk with the remaining ingredients, stirring. Simmer for one minute and pour into a shallow dish.
Let cool in the refrigerator. Cut the solidified mixture into small cubes. Freeze unused cubes in portions. Place all ingredients for the lassi in the blender and blend finely for 30 seconds on the highest speed. Pour into sufficiently large glasses, garnish and serve with straw and long-handled spoon.