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Prep 5 mins
Cook 30 mins
Mango lassi happens to be one of my favorite dairy treats, so the combination of "frozen" and "lassi" seemed like an obvious one. I hope you enjoy this frozen treat as much as I do on a hot day.
- 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.
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.
Made half a recipe and was very nice. I didn't use the ice cream maker, just put the mix in the freezer.