In a blender, add 1 1/2 cups of the coconut water, mango, yogurt, cream of coconut and lime juice and puree until smooth. Transfer to large pitcher and stir in the remaining 1 cup of coconut water. Refrigerate until ready to serve. Pour into glasses and garnish with mango slices, if desired. Cook's Note: For a sweeter lassi, add 1 to 2 tablespoons of sugar, to taste.
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