Deep Kesar Mango Pulp (puree)
This is the sweet, golden pulp derived from mangoes. The pulp is extracted from "kesar" mangoes, a sugary variety native to North India. It is great by itself, or warmed and poured on ice cream. It also makes a great ice cream shake when added to vanilla ice cream. It is often used in sweets and yogurt drinks.
Ingredients: Kesar Mango Pulp (94%), Sugar (5%), Water, Citric Acid.
Simple Mango Lassi
3 cups plain yogurt
1 cup milk
1 cup water
1 cup mango pulp
Sugar to taste
1 oz pistachios, ground (optional)
1/2 tablespoon cardamom powder (optional)
1. In a pitcher or large bowl, combine the yogurt, milk, water, mango pulp, cardamom powder and sugar. Whisk briskly until completely mixed. Chill.
Lassi can be poured over ice, or blended with ice. Sprinkle pistachios on top before serving.
Makes 3-5 servings.