Mango Mustache, Mutter, and Masala

You know that person in the group who usually always order "wrong" at a restaurant?  

That'd be me.  

Except one time I ordered the absolute best, so good, in fact, that we went back again the next day to order what I did.  So, I usually let Ryan do the choosing when we do family style.  He's a pro.  Like last night, Ryan was craving Indian food.  Indian food takes a lot of work in my mind with all those spices, you know?  So we got take-out.  And Ryan ordered.  I chose one thing.  And yes, my one thing was not so good.  BUT, next door to the Indian Restaurant was an Indian grocery store.  As we walked up and down the aisles and commented how Indian grocery stores tend to smell better than Asian grocery stores, I told Ryan I would make the beverage, because unlike my ordering abilities, my beverages skills are above par.  Some call them mad.

I think I might have perfected my Mango Lassi.  Ryan said it was the best I've ever made, which is saying a lot because Ryan is a very critical cuisine critique.  I think the key is using Indian yogurt, which is much thicker and more solid than what I normally buy.  

My proportions: 

15 oz mango PULP [not juice or nectar, mind you]

15 oz plain yogurt

1/4 cup sugar

15-20 ice cubes [I didn't really count, and I have never been known to win those guessing games of candy in a jar, so perhaps you should use your own judgment, but I do like a frigid Mango Lassi]

Blend until s m o o O o o t h and serve pronto.

 I made two batches to appease the miniature angry mob, which is exactly what these two large containers yield, and this Deep brand is really flavorful, although any brand we've tried works well.  A mango lassi is the perfect thing to have on hand when your Dal, Paneer Masala, and Mutter Paneer are spicier than the man in the turban says they are.  

And don't forget the Peshwari Naan [the kind with the coconut inside]--I'd be happy with this and Mango Lassi.