Mango Lassi Frozen Yogurt
- Makes: 8 servings
- Yield: 4 cups
- Hands On 15 mins
- Total Time 4 hrs (includes freezing)
Inspired by the classic drink at Indian restaurants (and, conveniently, made with frozen mango), this subtly tangy churned fro-yo is laced with cardamom and gets a golden boost from turmeric.
frozen mango chunks (about 3 cups), partially thawed
half-and-half or heavy cream*
2% fat plain Greek yogurt
freshly squeezed lime juice
fine sea salt
- Place all ingredients in a food processor fitted with a steel blade. Process until mostly smooth, with just a few small chunks of mango remaining.
- Transfer mixture to ice cream maker and freeze according to manufacturer's instructions. Transfer to a 6-cup container and cover tightly; freeze until firm. Store up to 3 months. Let sit at room temperature 15 minutes before serving.
- *Use one or the other, or a combination of both, depending on the richness you prefer.
(Mango Lassi Frozen Yogurt)Servings Per Recipe 8, fiber (g) 0, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 0, Folate (µg) 2, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 32, Niacin (mg) 0, sat. fat (g) 3, Riboflavin (mg) 0, chol. (mg) 17, Thiamin (mg) 0, Fat, total (g) 5, vit. C (mg) 16, cal. (kcal) 179, vit. A (IU) 574, iron (mg) 0, pro. (g) 3, calcium (mg) 75, sugar (g) 30, Potassium (mg) 76, sodium (mg) 68