Next to masala chai, there's no greater beverage ambassador to India than a mango lassi. And while it's not my favorite lassi variation out there—you'll find me with a plain, salt-tinged one, or better yet a spicy, asafoetida-kissed neer more—I can't deny that it's a pretty smart thing to do with mangoes and yogurt.
It's also a good basis for getting more frozen yogurt into your life. Real frozen yogurt, the kind made with ingredients you can understand and has a naturally tart kick. Unlike Red Mango / Pinkberry / 16 Handles junk, real frozen yogurt isn't pumped with air, stabilizers, and artificial flavors. You don't need candy to make it taste like something. And you don't need to suffer the indignity of paying for your dessert by the self-measured ounce.
Try this at home with sweet, ripe mangoes and you'll be surprised at how genuine and good real frozen yogurt can be. The lime juice and zest in the recipe aren't typical to a sippable mango lassi, but they give the final scoop an added tropical complexity.
- 3 ripe medium-sized mangoes, peeled and diced
- 1 1/2 cups full-fat plain yogurt
- 1 cup sugar
- 1/2 teaspoon grated lime zest from 1 lime
- Juice of 2 limes, to taste
- Kosher salt, to taste
Purée mangoes in blender or food processor on high for 30 seconds until smooth. Strain and measure out 1 1/2 cups of purée; reserve remainder for another use.
In a medium bowl, whisk mango purée, yogurt, sugar, and lime zest until well combined and the sugar doesn't feel gritty anymore. Add lime juice in 1/2 teaspoon increments and kosher salt in 1/4 teaspoon increments, tasting frequently. Mixture should be a little tart with a hint of saltiness.
If mangoes started at room temperature, chill mixture in refrigerator for 1 hour until cold. Churn in ice cream maker according to manufacturer's instructions. Transfer frozen yogurt to airtight container and chill in freezer for at least 3 to 4 hours before serving.
ice cream maker, blender or food processor
As mango and yogurt varieties vary in sweetness, you'll need to add salt and lime juice to taste. The base should have a lick of saltiness to it.
If you keep your mangoes chilled in the refrigerator, you can churn the base directly after making it.