Mango Lhassi

Directions

1. 1
   Combine the mango puree, yogurt, milk, honey, rose water, and cinnamon in a blender and process until frothy.
2. 2
   Transfer to a plastic container and store in the freezer for up to 2 hours so the lhassi will be icy cold when you serve it.
3. 3
   Move it to the refrigerator about 10 minutes before serving.
4. 4
   Fill small glasses a little more than half full with the diced fruit and the passion fruit seeds.
5. 5
   Top with the lhassi, leaving a little room for the carrot foam.
6. 6
   Put the carrot juice in a tall, narrow container and froth it with an immersion blender.
7. 7
   Top each lhassi with foam and serve right away
8. 8
   I love the mixture of exotic fruit garnishes for this dessert, but you could use only one fruit.