Easy No-Churn Mango Lassi Frozen Yogurt

Easy No-Churn Mango Lassi Frozen Yogurt whips up easily in a high-speed blender for a healthy frozen treat to satisfy your ice cream cravings.

If you read my other blog (An Edible Mosaic), you may already know that I am a sucker for mangos. Alphonso mangos in particular have my heart (a love affair that I picked up while living in Kuwait; my niece and I used to make Mango Soft Serve with them), but they’re next to impossible to find here in DC. I’ve settled for what I consider to be the next best thing, Ataulfo or Champagne mangos, which are also pretty fabulous.

This rich and creamy frozen yogurt is a play on the flavors of one of my favorite drinks. Honey accentuates the natural sweetness of mango, yogurt adds a touch of tang, a hint of cardamom adds depth, and a splash of vanilla enhances the aroma.

And mangos are renowned for their health benefits, making this treat even more appealing.

This is the perfect refreshment on a hot day!

Easy No-Churn Mango Lassi Frozen Yogurt

 

Author: Faith

Nutrition Information

• Yields: 4 cups/8 servings

• Serving size: 1/2 cup
• Calories: 109

• Fat: 1
• Saturated fat: 0
• Trans fat: 0
• Carbohydrates: 26
• Sugar: 24
• Sodium: 27
• Fiber: 3
• Protein: 2
• Cholesterol: 1

Prep time:  15 mins

Total time:  15 mins

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Easy No-Churn Mango Lassi Frozen Yogurt whips up easily in a high-speed blender for a healthy frozen treat to satisfy your ice cream cravings.

Ingredients

• 4 cups chopped fresh, ripe mangos (from about 4 mangos; I prefer Champagne/Ataulfo mangos or Alphonso mangos for this)
• 1/4 cup honey
• 1/4 cup plain, unsweetened yogurt
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon ground cardamom
• 1 pinch sea salt

Instructions

1. Line a large baking sheet with parchment paper and spread the chopped mango out in an even layer. Freeze 12 hours (or overnight).
2. Add the frozen mango and all remaining ingredients to a high-speed blender and process until smooth and creamy, about 1 minute, tamping down as necessary.
3. For soft serve-style frozen yogurt, serve immediately.
4. For a firmer ice cream-style consistency, pour the mango mixture into a freezer-safe bowl. Cover and freeze 2 hours or longer (if you freeze 8 hours or more, you may want to let it sit at room temperature for 10 to 15 minutes before serving).

Notes

Using a Regular (Instead of High-Speed) Blender: I haven’t tried this using a regular blender (or food processor) so I don’t know for sure how well it would work.

Paleo-Friendly: Omit the yogurt and use 1/4 cup canned, full-fat coconut milk.

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