MANGO LASSI FROZEN YOGURT (FOR ICE CREAM MAKER)
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
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.
NO-CHURN MANGO LASSI ICE CREAM
Lassi is a refreshing yogurt-based drink from India that's often blended with fruit and spices. There are many variations, but mango is among the more common. Here, we take the traditional lassi flavors and blend them in a food processor to make a super-fast, super easy ice cream that doesn't require an ice cream machine.
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Spoon the yogurt into an ice-cube tray and freeze until solid, at least 2 hours and up to overnight.
- Add the frozen yogurt cubes to a food processor along with the mango, honey and cardamom. Process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The ice cream will keep for up to 2 months.
MANGO LASSI YOGURT POPS
A wonderful way to get your mango lassi in a pop! Adapted from the cookbook Summer Bicknell of Locopops.
Provided by Sharon123
Categories Frozen Desserts
Time 15m
Yield 6 6 oz. pops, 6 serving(s)
Number Of Ingredients 4
Steps:
- Peel mango and cut fruit away from pit. Discard pit. Puree mango flesh in food processor or blender with orange juice concentrate. In a bowl, stir yogurt until smooth and creamy (no lumps). Add sugar and pureed mango mixture and stir to blend thoroughly. Taste for sweetness. If it tastes perfect before freezing, add a pinch or two more sugar; flavors tend to diminish when frozen.
- Pour into pop molds and freeze at least 8 hours. To extract, run hot water over bottom and sides of pop mold for 5 seconds. Repeat for 5 seconds if needed. Serve immediately.
- Variations: Try fresh blueberries or strawberries instead. Generally, you need only ½ cup of fruit puree to 12 ounces yogurt. Just remember to taste for sweetness, as fruits vary. Makes 6 (6-ounce) pops.
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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.
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