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.

Source: Midwest Living

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Recipe Summary

hands-on:
15 mins
total:
4 hrs 15 mins (includes freezing)
Servings:
8
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

*Use one or the other, or a combination of both, depending on the richness you prefer.

Nutrition Facts

179 calories; total fat 5g; saturated fat 3g; polyunsaturated fatg; monounsaturated fat 2g; cholesterol 17mg; sodium 68mg; potassium 76mg; carbohydrates 32g; fiberg; sugar 30g; protein 3g; trans fatty acidg; vitamin a 574IU; vitamin c 16mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 2mcg; vitamin b12mcg; calcium 75mg; ironmg.

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