Mango Lassi Frozen Yogurt For Ice Cream Maker Food

MANGO LASSI POPSICLES

Mango lassi popsicles image

Creamy ice pops with mangoes & yogurt

Provided by Archana Mundhe

Time 8h15m

Number Of Ingredients 5

Ingredients

1½ cups Greek yogurt
2 cups mango pulp (or 3 ripe mangoes )
1 tablespoon sugar (or honey, optional )
½ teaspoon saffron (optional )
¼ teaspoon kosher salt

Steps:

If using ripe mango, peel and cut the mango. Add mango pieces to a blender and blend until smooth. Skip this step if using canned mango puree
To the blender with mango puree add yogurt, salt, and saffron and blend until smooth.
Pour the mix into the popsicle mold. Do not overfill molds, allow for expansion by leaving about 1/4 inch of space at the top of each mold. Place the lid on and then insert the wooden sticks, leaving about 1.5 inches out so they are easier to remove. Freeze for 8 hours or overnight.
To remove the popsicles, run the mold under warm water which will loosen the ice pops or keep the mold in a large pot with warm water for a minute. Make sure that lid is not submerging in water.
Then gently pull the mango lassi popsicles. Enjoy immediately or if serving later place them in a parchment paper-lined tray or individually wrap them in parchment paper and store in a freezer-proof container.

Nutrition Facts : Calories 68 kcal, Carbohydrate 13 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 80 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

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

Ingredients

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

Ingredients

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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