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.




  • 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.

Nutrition Facts

179 calories; 5 g total fat; 17 mg cholesterol; 68 mg sodium. 32 g carbohydrates; 3 g protein;