Rose Mango Lassi

YIELD: 24 servings

18 cups mango puree
9 cups Greek yogurt
9 cups buttermilk
4 ½ cups whole milk
1 ½ cups prepared rose syrup
1 cup plus 2 Tbsps. light brown sugar

1. Working in batches in blender, combine 3 cups mango puree, 1 ½ cups Greek yogurt, 1 ½ cups buttermilk, ¾ cup whole milk, ¼ cup rose syrup and 3 Tbsps. brown sugar. Repeat with batches, to order. Can be kept in refrigerator for a couple of hours, but may need to be blended again.