Mango Lassi Frozen Yogurt For Ice Cream Maker Recipes

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MANGO LASSI FROZEN YOGURT (FOR ICE CREAM MAKER)



Mango Lassi Frozen Yogurt (For Ice Cream Maker) image

Mango lassi happens to be one of my favorite dairy treats, so the combination of "frozen" and "lassi" seemed like an obvious one. I hope you enjoy this frozen treat as much as I do on a hot day.

Provided by Chez Jonny

Categories     Frozen Desserts

Time 35m

Yield 3 scoops, 4-6 serving(s)

Number Of Ingredients 6

2 mangoes
16 ounces Greek yogurt
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon cardamom
3 teaspoons yellow food coloring

Steps:

  • First begin by pureeing two fresh mangoes in a blender with just enough water as was necessary to grind them to a smooth mixture.
  • Combine 16 oz of Greek yogurt (rBGH free) together with the mango mixture and 1/2 cup sugar in the ice cream maker.
  • While the mixture was churning in an ice cream maker, add 1/2 tsp cardamom and 3 drops yellow food coloring for a vibrant yellow color. Also add 1/2 tsp vanilla extract.
  • After 30 minutes of churning, the frozen mango lassi will be ready to be frozen in a freezer. Allow to freeze for at least four hours before serving.

NO-CHURN MANGO LASSI ICE CREAM



No-Churn Mango Lassi Ice Cream image

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

4 ounces (1/2 cup) plain yogurt
16 ounces (about 2 cups) frozen mango
1 tablespoon honey
Pinch ground cardamom

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.

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