Mango Lhassi

• 1 cup (250g) mango puree (see page 276)
• 1/2 cup (115g) plain nonfat yogurt
• 1/4 cup plus 3 tablespoons (105g) skim milk
• 1 tablespoon (20g) orange blossom honey
• 3/4 teaspoon (4g) rose water
• 1/4 teaspoon (0.37g) ground cinnamon (preferably Saigon)
• Diced mango
• Diced papaya
• Diced kiwi fruit
• Passion fruit seeds
• Icy cold carrot juice

1. Combine the mango puree, yogurt, milk, honey, rose water, and cinnamon in a blender and process until frothy.
2. Transfer to a plastic container and store in the freezer for up to 2 hours so the lhassi will be icy cold when you serve it.
3. Move it to the refrigerator about 10 minutes before serving.
4. Fill small glasses a little more than half full with the diced fruit and the passion fruit seeds.
5. Top with the lhassi, leaving a little room for the carrot foam.
6. Put the carrot juice in a tall, narrow container and froth it with an immersion blender.
7. Top each lhassi with foam and serve right away
8. I love the mixture of exotic fruit garnishes for this dessert, but you could use only one fruit.

mango puree, nonfat yogurt, milk, orange blossom honey, water, ground cinnamon, mango, papaya, kiwi fruit, fruit seeds, cold carrot

Taken from www.epicurious.com/recipes/food/views/mango-lhassi-376809 (may not work)