Mango Lassi Frozen Yogurt For Ice Cream Maker Recipes
MANGO LASSI FROZEN YOGURT (FOR ICE CREAM MAKER)
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.
Provided by Chez Jonny
Categories Frozen Desserts
Time 35m
Yield 3 scoops, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- 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.
NO-CHURN MANGO LASSI ICE CREAM
Lassi is a refreshing yogurt-based drink from India that's often blended with fruit and spices. There are many variations, but mango is among the more common. Here, we take the traditional lassi flavors and blend them in a food processor to make a super-fast, super easy ice cream that doesn't require an ice cream machine.
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Spoon the yogurt into an ice-cube tray and freeze until solid, at least 2 hours and up to overnight.
- Add the frozen yogurt cubes to a food processor along with the mango, honey and cardamom. Process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The ice cream will keep for up to 2 months.
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- Make the yogurt mixture. Whisk the yogurt, mango puree, buttermilk, orange flower water, and salt in a small bowl. Set in the refrigerator.
- Boil the cream. Place the cream, sugar 1, and glucose in a medium heavy-bottomed saucepan over medium-high heat and cook, whisking occasionally to discourage scorching, until it comes to a full rolling boil 4. Reduce the heat to a low simmer and cook for 2 minutes. Remove the pot from heat 3.
- Chill. Immediately pour the base into a shallow metal or glass bowl. Working quickly, fill a large bowl two-thirds of the way with very icy ice water. Nest the hot bowl into this ice bath, stirring occasionally until it cools down. It will be quite thick.
- Mix the base with the yogurt. When the base is cool to the touch (50°F or below), remove the bowl from the ice bath 2. Add the mango mixture to the base, whisking until evenly combined.
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- In a medium saucepan, combine the mango (frozen or fresh), honey, lime juice and salt. Bring the mixture to a gentle boil over medium heat. Reduce heat to maintain a simmer, then cook, stirring occasionally, for 15 minutes.
- Remove the mango mixture from heat and let it cool for a few minutes. Purée the mixture in a blender until it is completely smooth.
- Transfer the mixture to a bowl (using a larger bowl will help the mixture cool faster) and refrigerate it until the mixture is thoroughly chilled. You can let it cool in the refrigerator for a few hours, or even overnight, or speed up the process by placing the bowl in the freezer, stirring every 15 minutes or so, for about 45 minutes.
- Mix together your chilled mango mixture and chilled yogurt, then freeze the mixture in your ice cream maker according to your manufacturer’s instructions. Serve immediately for a soft serve texture, or transfer the frozen yogurt to a freezer-safe container and freeze for several hours for a scoopable consistency.
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