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Author Notes: The inspiration for this recipe comes from the mango lassi: the rich, golden-hued, yogurt-based drink commonly served alongside Indian curries to act as a sort of culinary fire extinguisher. At home, we usually serve lassis as a dessert, so I thought: why not take it a step further and really turn it into dessert? And mango lassi frozen yogurt was born!
A couple of notes on the ingredients:
- My mango pulp comes pre-sweetened (not drastically, but still). If you're starting with unsweetened pulp, you may want to increase the sugar by a tablespoon or two.
- Using a fuller-fat yogurt like whole milk yogurt will add richness and help prevent your frozen yogurt from freezing rock-hard. —foodhappy
Makes roughly 1 litre
- 2 cups canned mango pulp (see note above)
- 1 cup plain whole milk yogurt
- 1/2 cup half and half (12.5%) milk
- 1/4 cup + 2 tbsp white sugar
- 1 tsp rosewater (optional)
- Place all ingredients in a blender or large bowl and blend/whisk until smooth. If necessary, chill the mixture until super-cold and give it one last whir/stir.
- Pop chilled lassi mixture into your ice cream machine and freeze according to the manufacturer’s instructions. Once it’s done in the machine, transfer frozen yogurt to a freezer-safe container and freeze until it’s firmed up to your liking (this might take a few hours). If the frozen yogurt freezes quite hard, give it a few minutes to warm up before you start scooping.
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