Mango Lassi Recipe

• 8 ounces (225g)
• , grated or roughly chopped into 1/2-inch pieces
• 4 cups yogurt, not strained (32 ounces; 900g)
• 2 1/2 cups (590ml) buttermilk
• 2 1/2 cups (590ml) unsweetened
• 1/2 cup (115ml) palm sugar syrup
• 1 teaspoon (5g) kosher salt; for table salt, use about half as much by volume or the same weight
• 2 teaspoons (10ml) freshly squeezed lime juice (from about 1/2 lime)

1. In a small saucepan, combine palm sugar with 1/2 cup (115ml) water. Over medium heat, simmer palm sugar and water mixture until sugar has just dissolved. Skim off any scum that may have floated to the surface of the syrup. Reserve 1/2 cup (115ml) syrup for the lassi; refrigerate the remainder for future use. The syrup will keep indefinitely.
2. In a large mixing bowl, whisk together yogurt, buttermilk, mango puree, palm sugar syrup, kosher salt, and lime juice. Serve immediately over ice. The lassi will keep in the refrigerator for 7 days.

yogurt, buttermilk, palm sugar syrup, kosher salt, freshly squeezed lime juice

Taken from www.seriouseats.com/recipes/2018/02/mango-lassi.html (may not work)