I’m here today with a refreshing frozen Summer Treat for you – Mango Lassi Ice Cream Recipe!! I know, spring has just started, but the temperatures here have crossed 20 degree Celsius…and it just feels like Summer…Celebrating sunshine with this frozen yoghurt!!
I am a sucker for mangoes or anything with mango!! I really miss the sweet, ripe and non fibrous mangoes. But, thank God, we still have the alphonso mango pulp available in the Indian stores. The inspiration for today’s post comes from the mango lassi, the rich, creamy, golden-hued, yogurt-based drink commonly served here in restaurants alongside Indian curries to act as a sort of culinary fire extinguisher. To play on the dessert-worthy fruitiness of mango lassi, I’ve transformed it into a frozen yogurt with subtle flavours.
This rich and creamy frozen yogurt is a play on the flavours, bursting through every scoop and is a perfect refreshment on a hot day. Honey accentuates the natural sweetness of mango, yogurt adds a touch of tang, a hint of cardamom or mint & ginger adds a depth of flavour!! I use Alphonso mango pulp to make my mango lassi smooth, sweet, and flavourful. Using full fat yoghurt just makes it creamier. The two variations of flavours I’m trying out today are mint with ginger and cardamom.
So, what’s the secret to making good frozen yogurt without an ice cream machine?
Mix, mix, and mix….as simple as that!! It’s definitely a lot of whisking… But this will yield a creamier frozen yogurt. As you can see, my frozen yogurt in the photos is not fully frozen. Well, I’ll tell you why.
I like semi-frozen ice cream and frozen yogurt. I always like it soft and a bit melted. The other reason is because I took the photo when it was semi-frozen (the photos posted) and when it was fully frozen and I liked the results of the semi-frozen photo…..Frankly speaking, I wasn’t happy with either of the photos..had to click in a rush …but didn’t want my efforts go waste, so finally decided to share….Please bear with me 🙂
Off to Mango Lassi Ice Cream Recipe!!
Steps to follow for Mango Lassi Ice Cream Recipe:
- These are the ingredients you will need for the basic version (without any added flavours) of Mango Lassi Ice Cream Recipe !!
Optional ingredients for flavour:
- Mint & Ginger: A successful marriage of yogurt, alphonso mango pulp, crushed mint and ground ginger is a perfect combination of flavours. According to Ayurvedic principles, mint and ginger are best known to balance the mango-yoghurt combination to avoid indigestion. Now, you don’t have to feel guilty digging into this beautifully bright treat!
- Cardamom: The subtle hint of the cardamom just gives it a perfect spice hit and the honey makes it perfectly sweet!
Blending Mango-Yoghurt Mixture:
- Place all of the ingredients in a blender and blend until smooth. About two minutes.
- For flavour, to the ingredients for the basic version, add one of the flavouring ingredient- mint & ginger or cardamom.
NOTE: Want to go crazy?….combine both the flavours!!..Trust me I have done that too!! I don’t think there is anything right or wrong with flavours, it’s your personal choice….ask your tastebuds!!
Freezing Mango-Yoghurt Mixture:
- Place the mango yogurt mixture in a bowl that is safe enough to go in the freezer.
- Now place the bowl in the freezer, cover it, and set your timer to 1 hour.
- After 1 hour into freezing, whisk vigorously. Be sure to whisk the mixture and not just use a fork. 1 hour and 30 minutes into the freezing, whisk vigorously (a second time) and then do the same thing 2 hours into freezing.
- Allow the mixture to freeze.
- After the mixture has frozen, scoop some of the Mango Frozen Yogurt out, place it in a bowl, garnish with mint leaves and serve.
A Quick Summary:
Mango Lassi Ice Cream Recipe | Sweet Mango Lassi Frozen Yoghurt
Ingredients
- 1 Cup thick full fat plain yoghurt (it makes all the
- difference)
- 1 cup mango pulp or 1 large overly ripe mango cut into
- chunks
- ½ cup of milk I used whole milk
- 3 Tablespoons Honey
- Optional Flavours:
- Few Mint leaves & a Ginger piece depending on how strong of a flavour you want
- or
- 1/4 teaspoon ground cardamom
Instructions
- Place all of the ingredients in a blender and blend until smooth. About two minutes.
- Optional: Add any one of the flavouring ingredient- mint & ginger or cardamom and blend.
- Freezing mango Yoghurt Mixture:
- Place the mango yogurt mixture in a bowl that is safe enough to go in the freezer.
- Now place the bowl in the freezer, cover it, and set your timer to 1 hour.
- After 1 hour into freezing, whisk vigorously (be sure to whisk the mixture and not just use a fork) 1 hour and 30 minutes into the freezing, whisk vigorously (second time) and then do the same thing 2 hours into freezing.
- Allow the mixture to freeze.
- After the mixture has frozen, scoop some of the Mango Frozen Yogurt out, place it in a couple of bowls, and serve.
My Notes:
- Use soy yoghurt, coconut milk yoghurt or almond yoghurt for this recipe to make it vegan but I think full fat coconut milk would work really well here too.
- You may use fresh or frozen mango chunks instead of mango pulp.
- Adjust honey according to the sweetness of mangoes or to suit your taste. You can substitute with jaggery or dates but there may be a slight change in colour of the frozen yoghurt.
- You can replace whole milk with condensed milk for a creamier texture of mango lassi ice cream or frozen mango yoghurt.
Check out other Frozen Desserts and Summer Drink recipes from blog!
Many more to come!!…..STAY TUNED!!
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Happy Cooking 🙂
Cheers!!
Padma.
