PERFECT MANGO LASSI

Using a countertop or immersion blender, combine 11/2 cups yogurt (preferably whole milk), a pinch of salt, and 11/2 cups canned Indian mango pulp. (You can order the Swad brand of either the Kesar or Alphonso variety from amazon.com or walmart.com—it’s worth the trouble.) Blend in milk 1/4 cup at a time to reach desired thickness. Blend in 1 teaspoon sugar at a time to taste; flavor with ¹⁄8 teaspoon ground cardamom or a few drops of rose water. Serve room temperature, chilled, or on the rocks, optionally garnished with crushed pistachios. The lassi can be made ahead and refrigerated up to one day; whisk before serving.