Mango Rose Water Lassi

2 cups diced ripe mango

1 1/2 cups plain yogurt

1/2 cup whole milk

3 tablespoons sugar

1/4 to 1/2 teaspoon rose water, more to taste

Pinch kosher salt

Combine the mango, yogurt, milk, sugar, 1/4 teaspoon rose water and salt in a blender. Purée until smooth. Taste and add more rose water if you like. Pour into 4 glasses.

Note: The lassi can be made into frozen yogurt. Use at least 1/2 teaspoon of rose water and an ice cream maker, following the manufacturer’s instructions. Recipe courtesy of nytimes.com