Rose Mango Lassi

Ingredients

• 2 cups ripe Alphonso mango pulp, fresh or canned
• 2 cups full-fat plain yogurt
• 1 cup whole milk, chilled
• 3 tablespoons rose syrup (such as Rooh Afza)
• 2 tablespoons sugar, or to taste
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon rose water
• 1 cup ice cubes
• 2 tablespoons dried rose petals, for garnish
• 4 tablespoons chopped pistachios, for garnish

Instructions

1. Add the mango pulp, plain yogurt, and chilled whole milk to a high-speed blender.
2. Add the rose syrup, sugar, ground cardamom, and rose water to the blender.
3. Add the ice cubes to the blender.
4. Blend on high speed for 60 to 90 seconds until the mixture is completely smooth, frothy, and well combined.
5. Taste the lassi and adjust sweetness by adding more sugar or rose syrup if desired, then blend briefly again.
6. Pour the lassi into four tall chilled glasses, dividing it evenly.
7. Garnish each glass with a drizzle of extra rose syrup, a sprinkle of dried rose petals, and a pinch of chopped pistachios.
8. Serve immediately while cold for the best flavor and frothy texture.