4-1/2 ounces milk (whole or 2%)
8 ounces pulp from 3 fresh mangos, stoned and sliced
4 teaspoons sugar, to taste (or you can use salt and cardamom seeds)
1 tablespoon crushed pistachio nuts (for topping ~ optional)
Put all the ingredients into a blender and blend for 2 minutes, then pour into individual glasses, and serve. You may top each drink with some crushed pistachio nuts, if desired. The lassi can be kept refrigerated for up to 24 hours.