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An interesting variation i've had is mango lassi. This basically involves adding some very ripe, juicy mango to the buttermilk and putting it through the blender. Add sugar, cardomom if you want. The main problem i've had with making lassi in the states is that the buttermilk is too thick. Indian lassi is water thin and I really miss that. I've compensated by adding water or ice to dilute it.
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