Mint and Mango Lassi

Peel the mango, remove the fruit from the stone, and cut into pieces. Puree with mango with the rose petals, 1 tablespoon of honey, lemon juice, and 200 g (approximately 7 ounces) of yogurt. Dilute with 200 ml (approximately 7 ounces) of water until it reaches your desired consistency. Mix until combined. Transfer into 2 glasses or bottles.

Rinse the mint, shake dry and pluck off the leaves. With the remaining honey, lime juice and abrasions and the remaining yogurt also puree in blender. Even cold water incorporate to the desired consistency and pour into glasses or small bottles.