5 Ingredients or Fewer

Mango Lassi Frozen Yogurt

April  4, 2011
0 Ratings
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)
In This Recipe
  1. 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.
  2. 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.

See what other Food52ers are saying.

  • pauljoseph
  • foodhappy