ニューヨーク・タイムズのインスタグラム(nytimes) - 8月17日 10時30分

Like other South Floridians, @chefniven of @gheemiami has access to fresh, locally grown, exceptionally flavorful varieties of bananas and mangoes he can ripen to perfection. Elsewhere in the U.S., that’s not the case: In fact, @chefniven said, most Indian restaurants use a canned ripe Indian mango purée to remedy that problem. But by roasting the mangoes or bananas first with sugar and warm spices, you can get good flavor from fruit of any quality or ripeness. He also makes his own yogurt, which gives this lassi a complex tartness that balances the sweet spiced fruit. Visit the link in our profile to get the #NYTCooking recipe for this roasted #mangolassi, which @jessica___marx photographed. #regram from @nytfood

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