Lasse Liberte

• 35 ml Mathieu Teisseire Caramel au Sel de Mer Sirup
• 150 ml Mangosaft
• 100 ml Milch
• 4 Löffel Joghurt
• 4 Eiswürfel

Highball-Glas

1. 1 Put all ingredients into a blender with ice and blend until really smooth.
2. 2 Add more milk if you prefer a more liquid consistency.
3. 3 Serve.