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
Provided by Food Network Kitchen
Categories beverage
Time 10m
Yield 1 Mango Lassi
Number Of Ingredients 0
Steps:
- Puree 1 cup frozen mango chunks, 1 cup mango nectar, 1/2 cup plain whole-milk yogurt, 2 teaspoons sugar, 1/8 teaspoon ground cardamom and a small pinch of salt in a blender until smooth.
MANGO TURMERIC LASSI ICE POPS
Cool down this summer with this refreshing recipe. Mango is sweet and juicy and beautifully contrasts with turmeric's bitter, peppery flavor. Plus, they both impart a gorgeous, vibrant orange-yellow color that makes your food just pop!
Provided by Food Network
Categories dessert
Time 4h15m
Yield 5 to 6 ice pops
Number Of Ingredients 6
Steps:
- Using a blender, puree the mango until smooth. Transfer the puree to a small bowl and stir in the cinnamon, ginger and turmeric.
- In a separate bowl, mix the yogurt and honey until combined.
- Alternate adding layers of mango and yogurt to ice pop molds, leaving 1/2-inch of space at the top. To get a marbled look, run a chopstick or knife through the molds to swirl the layers of mango and yogurt together. Place lids over the ice pop molds or insert ice pop sticks. Freeze for at least 6 hours.
- To easily remove ice pops from molds, run under warm water for 1 minute.
MANGO LASSI ICE
I set out to make something more like a sherbet, a mango lassi ice. I calculated the amount of sweetening needed for the right texture and flavor in a blend of buttermilk and mango. As a general rule, the sugar in fruit ice should be 15 to 20 percent of the weight of the fruit. This time, I used honey instead of sugar. The result is a creamy, tangy sherbet.
Provided by Martha Rose Shulman
Categories snack, ice creams and sorbets, dessert
Time 30m
Yield 1 quart
Number Of Ingredients 5
Steps:
- Combine all ingredients in a blender and purée until completely smooth. Transfer to a bowl or container and chill overnight in refrigerator.
- Chill a 1-quart container in the freezer while you spin the ice. Remove bowl from refrigerator and blend the mango purée again for 1 to 2 minutes in a blender or with an immersion blender. Add to ice cream maker and spin for about 25 minutes. Transfer to chilled container and freeze for 2 hours or longer to pack.
- Once frozen solid, allow to soften in refrigerator for 30 minutes before serving.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 0 grams, Carbohydrate 18 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 71 milligrams, Sugar 17 grams
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