Posted by Stephanie Simpson on
And what better way to go out, I thought, than with a dessert-themed double bonus?
That is, one easy recipe: two awesome results!
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!
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.
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?
Mango Lassi + Mango Lassi Frozen Yogurt
Makes roughly one litre
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)***
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.
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.
*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!
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?