Hello friends!! Jamie here from the good ‘ol peach state. Yup, I have now moved even farther away and further south (metaphorically) from The Bay. The deep south is definitely different than Texas. I mean, Texas isn’t part of the south. Texas is Texas. Home of brisket, football, and deep fried butter. Ironically, the first time I had mango lassi I was in Texas. It was my freshman year of college, and my friends and I were doing–of course–absolutely nothing on a Tuesday night. We heard that a club on campus was giving out free food, so we went. Turns out, they were giving out mango lassi, and, boy, there was a lot of people there. I soon understood why (well, other than the fact that it was free food and college kids). It was like a mango milk shake, but even better–thicker, richer, and tastier. Sweet with that hint of tartness from the yogurt. If you haven’t tried a mango lassi before, you need to drop everything right now and go get one. Well, after you read this blog post, of course.
Living in Atlanta this summer has made me CRAVE ice cream. Maybe it’s the insanely hot and humid days or maybe it’s because I have way more free time to daydream about desserts. Whatever the reason, I’ve been dying for some ice cream. So, when I travelled home for a week for work, I broke out one of my mom’s ice cream machines. Yes, I did say “one of.” I pulled out the Cuisinart to make mango lassi frozen yogurt ice cream. It is the CREAMIEST DREAMIEST treat of the summer. It was the easiest treat of the summer, too. Just throw the ingredients into a blender, pour it into the ice cream maker, then pop it into the freezer. Voila!
The recipe for Mango Lassi Ice Cream is from blogger turned cookbook author, Lisa Fain of The Homesick Texan. I have an affinity for her . When she moved to New York City she started a blog about Texas life and food. I’m like her except I am The Homesick Californian living in Texas..maybe I should start my own blog. Just kidding Mom!
- 16 ounces frozen diced mango, thawed, or 2 1/2 pounds fresh mango, peeled, pitted, and diced
- 1 (14-ounce) can sweetened condensed milk
- 8 ounces plain, Greek-style yogurt, preferably full fat
- 1 tablespoon freshly squeezed lime juice
- 1/4 teaspoon kosher salt
- Pinch ground cardamom
- Place the mango, sweetened condensed milk, yogurt, lime juice, salt, and spice in a blender and then puree until creamy and smooth.
- Freeze according to your ice-cream maker’s instructions. We have a Cuisinart Ice Cream maker. After 20 minutes of turning it was still relatively soft. I transferred the mixture to a Tupperware and threw it in the freezer. A couple days later the ice cream was still creamy.
- Next time I made add bits of mango to the puree just to intensify the mango.
- You can never have too much mango.
- Another thought: I bet you could use other fruits for mangoes. Strawberries or peaches come to mind.
- If you don't like cardamon try ginger or cinnamon in place.
- About a quart
So much fun with an ice cream machine!