Mango Lassi Frozen Yoghurt
Inspired by techniques from Serious Eats.
Mango, yoghurt and lime churned like a frozen lassi, sweet and gently tart.
Always check the labels of the products you use.
Method
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Equipment
- ice-cream maker
- blender
- fine sieve
- measuring jug
- medium bowl
- whisk
- lidded freezer container
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 154 kcal |
| Protein | 2 g |
| Carbohydrate | 34.4 g |
| of which sugars | 33.5 g |
| of which free sugars | 25 g |
| Fat | 1.7 g |
| of which saturates | 1 g |
| Fibre | 0.8 g |
| Salt | 0.24 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Frozen yoghurt
- 600 g ripe mango flesh, diced (about 3 mangoes) makes more purée than needed
- 370 g full-fat plain yoghurt
- 200 g caster sugar
- ½ tsp finely grated lime zest
- 2 tbsp lime juice, or to taste
- 1.5 g fine sea salt or table salt about ¼ tsp
- 1
Blend. Blend 600 g ripe mango flesh for 30 s until smooth and pass through a fine sieve to measure 360 ml purée.
- 2
Whisk. Whisk the 360 ml purée, 370 g full-fat plain yoghurt, 200 g caster sugar and ½ tsp finely grated lime zest in a medium bowl until the sugar no longer feels gritty.
- 3
Season. Add the lime juice ½ tsp at a time and the salt a pinch at a time, tasting as you go; use up to 2 tbsp juice and ¼ tsp salt. It should taste slightly tart with a hint of salt.
- 4
Chill. Chill the mixture for 1 h if the mangoes were at room temperature.
- 5
Churn. Churn the chilled mixture in your ice-cream maker with the bowl frozen 24 h until it looks like soft serve.
- 6
Freeze. Transfer the churned mixture to a lidded freezer container and freeze for at least 3-4 h before scooping.
Storage
Keep in a lidded container in the freezer up to 5 days and soften 10-15 min at room temperature before scooping.
