Nothing cools you down better on a hot summer’s day than light yoghurt ice cream. This version — with mango, Greek yoghurt, cardamom and lime — tastes just like thick and fluffy mango lassi in frozen form! Absolutely wonderful, deliciously refreshing and incredibly quick to make. Highly recommended!
Ingredients for mango lassi ice cream:
- 1½ cups mango purée
- 1½ cups natural yoghurt (preferably Greek yoghurt)
- ¼ teaspoon ground cardamom
- ¼–⅓ cup agave syrup, golden syrup or maple syrup (maple syrup noticeably affects the flavour, so it’s best mixed with another syrup)
- finely grated zest and juice of 1 lime
Peel and chop the mangoes (about 2 large mangoes), then blend until smooth. Measure out 1½ cups of mango purée. Add the remaining ingredients. Add the syrup gradually to taste, starting with the smaller quantity. Blend everything together until smooth and creamy.
Chill the mixture thoroughly, then pour it into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a freezer-safe container, cover and freeze for several hours.
Without an ice cream maker:
Pour the chilled mixture into a freezer-safe container and place in the freezer. For the first 3 hours, blend or stir the mixture every 30 minutes to prevent ice crystals from forming and to keep the frozen yoghurt fluffy and creamy. Freeze until firm.
Enjoy!
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