Adapted from Restaurant-Style Mango Lassi by Masala and Chai

Ingredients

• 30 oz Kesar mango pulp, chilled*
• 3 cups plain whole milk yogurt
• 1 ½ cups whole milk
• 3 Tbsp heavy cream
• 1 ½ tsp ground green cardamom

Directions

1. Add all ingredients to a blender* and blend until smooth.
2. Store in refrigerator until ready to serve.

Notes

*If using unsweetened mango pulp, add ¼ cup granulated sugar. I usually use the Supreme brand, which is fully sweetened (with 7 grams of added sugar per ½ cup serving). Other brands (such as Deep or Laxmi) do not have as much added sugar and may require a little more sugar to taste.

*I have to blend in two batches and then stir together in a pitcher because it doesn’t all fit in my blender, but I always like to make the full recipe anyway to serve a crowd, to drink again the next day, and to use the full can of mango pulp.

*If you choose not to make the full recipe, make sure to transfer the leftover mango pulp to another container before storing in the fridge (it will react with the metal and go bad very fast if left in the can).