Mango Lassi Frozen Yogurt For Ice Cream Maker Recipes

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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



Mango Lassi Frozen Yogurt (For Ice Cream Maker) image

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.

2 mangoes
16 ounces Greek yogurt
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon cardamom
3 teaspoons yellow food coloring

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



No-Churn Mango Lassi Ice Cream image

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.

4 ounces (1/2 cup) plain yogurt
16 ounces (about 2 cups) frozen mango
1 tablespoon honey
Pinch ground cardamom

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



Mango Lassi Yogurt Pops image

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.

1 mango
1/4 cup orange juice concentrate (optonal)
1 1/2 cups plain yogurt (or use vanilla or other flavored yogurt like lemon)
2 -3 teaspoons sugar (to taste)

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