Mango Lhassi

1. 1

   Combine the mango puree, yogurt, milk, honey, rose water, and cinnamon in a blender and process until frothy.

2. 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. 3

   Move it to the refrigerator about 10 minutes before serving.

4. 4

   Fill small glasses a little more than half full with the diced fruit and the passion fruit seeds.

5. 5

   Top with the lhassi, leaving a little room for the carrot foam.

6. 6

   Put the carrot juice in a tall, narrow container and froth it with an immersion blender.

7. 7

   Top each lhassi with foam and serve right away

8. 8

   I love the mixture of exotic fruit garnishes for this dessert, but you could use only one fruit.

No additional tips available.