Mango Lassi Frozen Yogurt

Name: Mango Lassi Frozen Yogurt
Prep time: 5 min
Total time: 24 h 10 min
Ingredients: 20 g (1½ tbsp) caster or granulated sugar; ¼ tsp ground cardamom; 30 ml (2 tbsp) whole milk; 200 g (¾ cup + 1 tbsp) plain Greek yogurt (5–10%); 200 ml (⅔ cup + 3 tbsp) canned sweetened mango pulp, Alphonso or Kesar

Golden mango and tangy yogurt with a warm hint of cardamom, like a frozen mango lassi. Creamy and fragrant.

Hands-on: 5 min
Freeze: 24 h
Program: Frozen Yogurt
Makes: 4 servings6 servings

Ingredients

5 ingredients

Measure in

TubPint size

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437 of 473 ml655 of 709 ml

In the tubpintScale reads

20 g (1½ tbsp)1½ tbsp (20 g)1½ tbsp (20 g)30 g (2½ tbsp)2½ tbsp (30 g)2½ tbsp (30 g)caster or granulated sugarcaster or granulated sugargranulated sugar
¼ tsp¼ tsp¼ tsp¼ tsp¼ tsp¼ tspground cardamomground cardamomground cardamom
30 ml (2 tbsp)2 tbsp (30 ml)2 tbsp (30 ml)45 ml (3 tbsp)3 tbsp (45 ml)3 tbsp (45 ml)whole milkwhole milkwhole milk
200 g (¾ cup + 1 tbsp)190 ml (200 g)¾ cup + 1 tbsp (200 g)300 g (1¼ cups)290 ml (300 g)1¼ cups (300 g)plain Greek yogurt (5–10%)plain Greek yogurt (5–10%)plain whole-milk Greek yogurt
200 ml (⅔ cup + 3 tbsp)200 ml⅔ cup + 3 tbsp (200 ml)300 ml (1¼ cups)300 ml1¼ cups (300 ml)canned sweetened mango pulpcanned sweetened mango pulpcanned sweetened mango pulpAlphonso or Kesar

TubsPints

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Steps

Whisk 20 g caster or granulated sugar1½ tbsp caster or granulated sugar1½ tbsp granulated sugar30 g caster or granulated sugar2½ tbsp caster or granulated sugar2½ tbsp granulated sugar, ¼ tsp ground cardamom¼ tsp ground cardamom¼ tsp ground cardamom¼ tsp ground cardamom¼ tsp ground cardamom¼ tsp ground cardamom and 30 ml whole milk2 tbsp whole milk2 tbsp whole milk45 ml whole milk3 tbsp whole milk3 tbsp whole milk in a large bowl until the sugar has dissolved.
Whisk in 200 g plain Greek yogurt190 ml plain Greek yogurt¾ cup + 1 tbsp plain whole-milk Greek yogurt300 g plain Greek yogurt290 ml plain Greek yogurt1¼ cups plain whole-milk Greek yogurt and 200 ml canned sweetened mango pulp200 ml canned sweetened mango pulp⅔ cup + 3 tbsp canned sweetened mango pulp300 ml canned sweetened mango pulp300 ml canned sweetened mango pulp1¼ cups canned sweetened mango pulp until smooth and evenly golden.
Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Frozen Yogurt.
If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.

To serve: Dust each scoop with a pinch of ground cardamom.

Tips

Canned Alphonso or Kesar mango pulp is sold in Indian grocers and many supermarkets.
No mango pulp? Blend very ripe mango chunks until smooth and add 1 tbsp more sugar.
Grind cardamom seeds fresh from the pods for the best aroma.

Texture not right? Find the fix in Texture help.

Why it works

Mango pulp is thick and full of fiber, so it adds body and sweetness without making the froyo icy. Yogurt brings the tang that makes a lassi taste like a lassi.

Nutrition

Per serving (¼ of a 473 ml16 oz tubpint), estimated

120kcal

5 gProtein

3 gFat

19 gCarbs

18 gSugar

Whole tubpint: 479 kcal, 20 g protein719 kcal, 30 g protein (709 ml24 oz). Contains: Milk.

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