Go Back Email Link
Print Recipe

Mango Lassi Ice Cream (Homesick Texan)

Ingredients

  • 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

Instructions

  • 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.
  • Yield:
  • About a quart