Mango Lassi Frozen Yogurt Recipes

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MANGO LASSI FROZEN YOGURT



Mango Lassi Frozen Yogurt image

Inspired by the classic drink at Indian restaurants (and, conveniently, made with frozen mango), this subtly tangy churned fro-yo is laced with cardamom and gets a golden boost from turmeric.

Provided by Midwest Living

Categories     Food

Time 4h15m

Yield 4 cups

Number Of Ingredients 9

1 16 ounce package frozen mango chunks (about 3 cups), partially thawed
1 ½ cups half-and-half or heavy cream*
¾ cup sugar
½ cup 2% fat plain Greek yogurt
½ teaspoon lime zest
2 tablespoons freshly squeezed lime juice
1 ½ teaspoons ground turmeric
¾ teaspoon ground cardamom
⅛ teaspoon fine sea salt

Steps:

  • Place all ingredients in a food processor fitted with a steel blade. Process until mostly smooth, with just a few small chunks of mango remaining.
  • Transfer mixture to ice cream maker and freeze according to manufacturer's instructions. Transfer to a 6-cup container and cover tightly; freeze until firm. Store up to 3 months. Let sit at room temperature 15 minutes before serving.

Nutrition Facts : Calories 179 calories, Carbohydrate 32 g, Cholesterol 17 mg, Fat 5 g, Protein 3 g, SaturatedFat 3 g, Sodium 68 mg, Sugar 30 g

MANGO LASSI FROZEN YOGURT (FOR ICE CREAM MAKER)



Mango Lassi Frozen Yogurt (For Ice Cream Maker) image

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

2 mangoes
16 ounces Greek yogurt
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon cardamom
3 teaspoons yellow food coloring

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.

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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.
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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.
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