If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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.