Sweet and Salty Mango Lassi

Ingredients

• 2 Tbsp. cumin seeds
• ½ cup fresh lime juice
• 2 tsp. kala namak (black salt) or kosher salt
• 4 cups plain whole-milk yogurt
• 1 30-oz. can unsweetened mango pulp (such as Swad)
• Mint sprigs (for serving)
• A spice mill or mortar and pestle

Steps

1. Toast cumin in a small dry skillet over medium heat, shaking pan occasionally, until slightly darkened and very fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.
2. Whisk lime juice, kala namak, and ground cumin in a small bowl until salt is dissolved. Pour into a large pitcher and add yogurt, mango pulp, and 2 cups cold water; stir until smooth. Chill until cold, at least 1 hour and up to 1 day.
3. To serve, divide lassi among glasses filled with ice and garnish each with a mint sprig.