Mango Lassi

Makes 8 cups

Growing up, this used to be a summer delight. With easy access to mango puree in the stores, this is now a regular drink. It can be mixed with a spoon for a traditional texture, or machine-blended for a smooth texture. I recommend making this a couple of hours before serving and refrigerated in serving cups.

Ingredients 

• 2 cups plain yogurt
• 2 cups mango pulp
• 4 cups ice
• 4 tbspn sugar
• 1 tspn salt

For the garnishing

• 1 tspn cardamom, ground
  
• 1 tspn almonds, pistachios, finely chopped

Preparation (5 minutes)

1. Set aside pulp.
2. Finely chop almonds and pistachios. 

Instructions (5 minutes)

1. Blend the ingredients for 3 minutes.
2. Mango lassi is best made a couple of hours before serving. If refrigerated for more than 4 hours, it needs to be blended again before serving.

Garnishing (optional)

1. Pour into cups and sprinkle the garnishing on each cup.

Serving

1. Goes well with Indian, Asian and Western appetizers. 
2. If the Mango lassi is made to be served within a couple of hours, it can be poured into cups and garnished and refrigerated, ready to be served.