Mango Lassi Frozen Yogurt (For Ice Cream Maker)
- Ready In:
- 35mins
- Ingredients:
- 6
- Yields:
-
3 scoops
- Serves:
- 4-6
ingredients
- 2 mangoes
- 16 ounces Greek yogurt
- 1⁄2 cup sugar
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon cardamom
- 3 teaspoons yellow food coloring
directions
- First begin by pureeing two fresh mangoes in a blender with just enough water as was necessary to grind them to a smooth mixture.
- Combine 16 oz of Greek yogurt (rBGH free) together with the mango mixture and 1/2 cup sugar in the ice cream maker.
- While the mixture was churning in an ice cream maker, add 1/2 tsp cardamom and 3 drops yellow food coloring for a vibrant yellow color. Also add 1/2 tsp vanilla extract.
- After 30 minutes of churning, the frozen mango lassi will be ready to be frozen in a freezer. Allow to freeze for at least four hours before serving.
Reviews
-
What a wonderful frozen dessert! It had a delicate, light flavor with a rich and creamy texture. I processed the mangos in my food processor, so the puree was very smooth. I then mixed together and prechilled all the ingredients. Processing in my Cuisinart 1.5 qt frozen yogurt maker, the dessert was ready to serve in about 25 minutes. I also prechilled custard cups in the freezer to keep the frozen yogurt from melting as it was served. Next time I think I might try using ginger instead of the cardamom.mum.
-
Oh, baby. Delish. I made this with low fat sour cream that I needed to use up. The one step I would add is give the ingredients a quick mix before you add it to the ice cream maker. I added each ingredient separately and ended up with a thin layer of sour cream frozen to the bottom that never got incorporated.
see 3 more reviews
Tweaks
-
What a wonderful frozen dessert! It had a delicate, light flavor with a rich and creamy texture. I processed the mangos in my food processor, so the puree was very smooth. I then mixed together and prechilled all the ingredients. Processing in my Cuisinart 1.5 qt frozen yogurt maker, the dessert was ready to serve in about 25 minutes. I also prechilled custard cups in the freezer to keep the frozen yogurt from melting as it was served. Next time I think I might try using ginger instead of the cardamom.mum.
-
This was just wonderful. I made some minor substitutions (homemade yogurt and heavy cream instesd of store-bought greek yogurt, plus rosewater instead of vanilla and a little more cardamom than called for). Really complex and creamy and mango-y. Almost too sweet; next time I might use less sugar as long as I had really sweet mangoes.
RECIPE SUBMITTED BY
As a hobby, I am teaching myself Asian dishes. I also grow tropical and Asian plants. My adventures are chronicled in my illustrated food blog -- see below for link. You may visit my blog at www.desertmodernism.com/blog to see what I'm eating!