In Indian restaurants, lassi is served with the meal, but we frequently find
this exotic "smoothie" too filling to accompany a main course and prefer it in place of dessert.
Look for the smaller, yellow-skinned mangoes, which have a more pronounced flavor than the larger,
red and green ones.

2 1/2 cups chopped peeled mango (from about 2 1/2 lb very ripe mangoes)
1/4 cup sugar
1 qt well-shaken buttermilk
Garnish: lime wedges

Pur�e mango with sugar in a blender until smooth.
Add buttermilk and blend well. Force through a very fine sieve into a large glass measure.
Serve lassi over ice in tall glasses.
Cooks' note:
� Lassi can be made 6 hours ahead and chilled, covered.

Makes 4 servings.