Mango With Cardamom And Yogurt Food

NO-CHURN MANGO LASSI ICE CREAM

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.

CARDAMOM COOKIES WITH FROZEN YOGURT AND MANGO

Steps:

• Preheat oven to 375 degrees. In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, 3 minutes. Add lemon zest, cardamom, and salt; beat until combined, scraping down bowl as needed. With mixer on low, add flour and mix until combined.
• Form dough into ten 1 1/2-inch balls and place, 2 inches apart, on a parchment-lined baking sheet. With the bottom of a glass or measuring cup dipped in flour, gently flatten each ball. Bake until cookies are golden around edge, 10 to 12 minutes, rotating sheet halfway through. Transfer cookies to a wire rack and let cool completely, then dust with confectioners' sugar.
• Divide frozen yogurt among four bowls; top with mango and pistachios. Serve with cookies.

MANGO WITH CARDAMOM AND YOGURT

Steps:

• Peel the mango and cut into cubes into a bowl.
• Mix in the yogurt and ground cardamom and sweeten to your taste.
• Refrigerate for about 30 minutes to allow flavors to blend.
• Serve in bowls with pistachio or mint as garnish, if desired.