Bonus #3: Mango Lassi + Mango Lassi Frozen Yogurt!

Today concludes the saga of bonus posts designed to take your next curry-themed feast to a whole new level of awesome! 

And what better way to go out, I thought, than with a dessert-themed double bonus? 

That is, one easy recipe: two awesome results!

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The inspiration for today’s post comes from the mango lassi: the rich, golden-hued, yogurt-based drink commonly served alongside Indian curries to act as a sort of culinary fire extinguisher. But we’ve always found lassis quite rich, and have instead served them alone as a dessert. 

So with my thinking cap on and my apron tied, I thought: why not make a lassi that really stands in as a dessert? Why not make mango lassi frozen yogurt? 

And, after a bit of tinkering, it worked. Really, really well! 

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So today I’ve got for you a recipe that you can either: 

1. Whir up with a blender (or bowl and whisk) and serve lassi-style; or,
2. Pop in an ice cream machine
 and turn into incredible mango lassi frozen yogurt. (No ice cream macine? Check out the machine-free instructions at the end of the post!)

And while I’d really encourage you to try out the frozen yogurt - the chilliness factor makes it even more refreshing - either option will leave you with a cold, creamy and intensely mango-y treat perfect for rounding out a spicy meal.  

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Or any meal, really. Like, er, breakfast. Which sounds scandalous, but in the world of dessert, this really isn’t half bad for you.

Now, would you call that a triple bonus? Or just rationalizing?

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Mango Lassi + Mango Lassi Frozen Yogurt
Makes roughly one litre

Ingredients
2 cups canned mango pulp*
1 cup plain yogurt**
1/2 cup half and half milk
1/4 cup + 2 tbsp white sugar
1 tsp rosewater (optional)***

Directions

1. Place all ingredients in a blender or large bowl and blend/whisk until smooth. If necessary, chill the mixture until super-cold and give it one last whir/stir. If you’re making a lassi, you’re done! If you’re making frozen yogurt, continue on to Step 2.

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2. Pop chilled lassi mixture into your ice cream machine and freeze according to the manufacturer’s instructions. Once it’s done in the machine, transfer frozen yogurt to a freezer-safe container and freeze until it’s firmed up to your liking (this might take a few hours). If the frozen yogurt freezes quite hard, give it a few minutes to warm up before you start scooping. 

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*Look for mango pulp in the Indian aisle of your grocery store. I used “Rellure Kesar Mango Pulp”, which unfortunately was pre-sweetened (not drastically, but still), so you may need to add a bit more sugar if you’re starting with unsweetened mango pulp. Not sure if it’s sweet enough? Taste as you go! 

**I’ve used both 3% yogurt and richer, creamier Balkan-style yogurt (with 7 grams of fat per half cup as opposed to the 4-ish grams you’ll find in 3%), and the Balkan version was the hands-down winner; it provided a just-right level of richness, was easily scoopable straight from the freezer (the 3% version froze quite hard), and was slow to melt. If you’re concerned about fat content you can certainly use a lighter yogurt, but I’d recommend sticking with a fuller-fat variety and simply eating less - truly, it’s worth it! 

***Rosewater - a clear liquid that tastes like the scent of roses (cool!) - is typically sold in glass bottles in the Indian aisle of grocery stores. While it’s not essential here, I think it adds a lot to the end result!

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To make ice cream without an ice cream maker: 
I’m passing along instructions from David Lebovitz, ice cream inventor extraordinaire! I haven’t had a chance to test them out yet, but I’ll report back when I have! 

1. Chill mixture until very cold.
2. Pour in a shallow, freezer-safe dish and pop in the freezer.
3. Once edges start to freeze (this’ll take 45 minutes or so), give the mixture a vigorous stir to break up any ice crystals. A hand-held mixer will provide the best results, though a spatula or whisk will work too. Repeat every 30 minutes or so over the next 2-3 hours or until ice cream is frozen. 

That’s it! Easy, hey?

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