“This place is famous for its mango ice Crush,” our resident foodie tour guide in Kuala Lumpur told us. We had just been lost in the jungle of Sumatra without any food or water for three days, quickly recovered, and flew away from Sumatra as soon was we could. We went to Kuala Lumpur and were greeted by the best Couchsurfing host we could have ever had under the circumstances: Meng Zhen. A recently graduated psychologist who knew everything about the Kuala Lumpur dining scene. He brought us to a separate restaurant for pretty much every course we had. Appetizer in restaurant one, snack at restaurant number two, entrees in restaurant number three, main course in restaurant number four, and last but not least, a great dessert in restaurant number five. This place was very popular with the locals and, even though it was late at night, we had to wait for a table.
- Crushed ice
- Soft and sweet mango’s
How to make it:
- Peel a soft sweet mango
- Put 2/3 of the mango in the blender
- Add sugar depending on how much of a sweet tooth you are
- Blender it until it is smooth
- Dice the remaining 1/3 of the mango into small pieces
- Our favorite step: If you don’t have crushed ice, only ice cubes, grab a clean dish towel, wrap the ice cubes in it, and pound on the towel with a hammer. Or just put in the blender, your call
- Put the crushed ice into a bowl and make it look like an ice berg the Titanic should be scared of
- Pour the mango puree over the ice berg, sprinkle it with the diced mango
Voila, you have a perfect thirst quencher.
Tip: You can do this with many more kinds of fruit like strawberries, kiwis and bananas