Frozen Mango Lassi

Makes: 8 to 10 servings (about 3½ quarts/3.3 liters)

I had tried for years to create a recipe for this luscious drink that had the full rich flavor of the mango and then, while working on this book, inspiration struck: Add mango ice cream! This indulgent version has the consistency of a thick milkshake. If you prefer it thinner, simply add more water.

Mango Ice Cream	800 grams	1 quart/1 liter (see Scoops)
Alphonso mango pulp, preferably Ratna brand	600 grams	3 cups (710 ml)
plain whole milk yogurt (regular, not Greek)	300 grams	1¼ cups
cold water	532 grams	2¼ cups (532 ml)

Make in 2 Batches

1) Allow the ice cream to soften until scoopable.

2) In a blender, combine half of the ice cream (400 grams/2 cups/473 ml), mango pulp, yogurt, and water until well mixed. Scrape down the sides as needed.

3) Pour the lassi into glasses and, if desired, top each with a little scoop of the leftover ice cream.

4) Repeat with the remaining ingredients (400 grams/2 cups/473 ml of the ice cream) to make the second batch.

The mango lassi will keep refrigerated for up to 24 hours but will be a little less thick as the ice cream softens.

Scoops

* The Mango Ice Cream recipe makes slightly more than 1 quart/1 liter, so you will have a little left over, which you can use to top the lassis.

* You will need a total of 935 grams/33 ounces of mango pulp to make both the ice cream and the lassi if making 8 servings. Mango pulp is usually only in 850 gram/20 ounce cans; it’s fine to decrease the amount of pulp in the lassi and add all of the ice cream instead.

* A marigold makes a gorgeous garnish.