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Rosé Mango Lassi Greek Yogurt



– This is best served cold – 18 cups mango purée – 9 cups Real California Greek yogurt – 9 cups Real California buttermilk – 4 1/2 cups Real California whole milk – 1 1/2 cups rosé syrup (prepared or recipe below), plus additional as needed – 1 cup plus 2 tablespoons light brown sugar Rosé Syrup: – Makes 2 1/2 to 2 3/4 cups – 2 cups granulated sugar – 1 1/2 cups water – 1/4 cup rosé – 2 tablespoons lime juice, optional
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Working in batches in a high-powered blender, with an 8 cup capacity, like a Vita-Prep, combine 3 cups mango purée, 1 1/2 cups Real California Greek yogurt, 1 1/2 cups Real California buttermilk, 3/4 cup Real California whole milk, 1/4 cup rosé syrup, and 3 tablespoons light brown sugar. Add additional rosé syrup to taste.

This will make a generous 7 cups, enough for four 1 3/4 cup servings. Repeat with the remaining batches to order or as needed.

The mixture will hold for a couple of hours in the refrigerator, but may need to be put on the blender again to recombine.

Rosé Syrup:

Combine the sugar, water, and rosé in a small saucepan. Put over medium heat, stirring until the sugar has dissolved. Stir in the lime juice, remove from the heat and let cool. Refrigerate until ready to use.

Recipe created by Curry Up Now, San Francisco, CA

Per Order:

Makes twenty-four 1 3/4 cup servings