See that delicious bowl of mango lassi frozen yogurt?! The best of two treats have been combined. Frozen yogurt in all of it’s creamy tangy glory and mango lassi in it’s sweet exotic ways!
In case you are unfamiliar with mango lassi it is a traditional Indian drink of pureed mango, tangy yogurt, and cardamom. Basically it’s a smoothie that pretty much tastes like dessert. I thought, why not turn mango lassi into a frozen yogurt – genius idea if I don’t say so myself!
Best part about this mango lassi frozen yogurt is that it doesn’t require an ice cream maker. Everyone celebrate!!!
All we do is cut up some very ripe mango into chunks, freeze those chunks and then puree it in our trusty food processor until is smooth and creamy. We only need are a few more ingredients: the yogurt part comes in the form of full fat Greek yogurt, vanilla extract, a little bit of honey for extra sweetness (plus the sugar crystals help to prevent ice crystals from forming), and a touch of ground cardamom. Because without the cardamom this frozen yogurt wouldn’t be mango lassi, it would just be mango frozen yogurt.
If you’ve never experienced cardamom before it is quite the exotic spice. It is a warming spice similar to cinnamon or nutmeg but it’s got a one-of-a-kind taste and smell to it – almost a floral back note. It’s lovely. BUT keep in mind a little cardamom goes a very long way, too much and it can make things taste kind of purfume-y.
Oh yes, and the last ingredient we need is a little bit of vodka. I know that sounds strange but it’s really key for that ultimate smooth and creamy texture we all want when we eat frozen yogurt. Alcohol doesn’t freeze, therefore adding a little to our frozen yogurt helps to keep it smooth and prevent those pesky ice crystals from forming. Don’t worry, there is such a small amount of vodka in there that you won’t taste it or have any hangovers :).
When I first had the idea for this mango lassi frozen yogurt it was hot and sunny. Today as I write this post it is gloomy and chilly. Come on mother nature, come on end of summer – pull it together! I know that somewhere in the world you are having very hot end of summer weather and this mango lassi frozen yogurt will find you and keep you cool.
I mean just look at how luscious and creamy that is!
I know you’ll love this mango frozen yogurt, it’s refreshing, tropical and exotic, slightly tangy from the yogurt and super easy to make! Only 15 minutes of hands on time – the rest is up to the freezer!!!
You know what I think would take this mango lassi frozen yogurt to the next level? Is if you served it as a dessert with an Indian inspired as the entree. One of my favorite recipes I have made is Butter Chicken – yes, it would go quite nice with the mango lassi frozen yogurt!
Gaahhh I wish I had more Indian dishes to refer you too because it is one of my favorite ethnic foods to eat. TBH I am intimated to make Indian food. Part of what I love about Indian food is it’s such a mystery to me. I usually can’t detect what the exotic spices and flavors they use in there sauces. Don’t worry friends, I am on a mission to learn some Indian dishes and share them with you here – because that’s what I’m here for.
For now, cool off with this no churn mango lassi frozen yogurt. You deserve it! 🙂
- 2 cups very ripe mango, cubed (about 2 large mangoes)*
- 1 to 2 tablespoons honey (or agave nectar)
- ¼ cup + 1 tablespoon full fat Greek yogurt**
- ½ teaspoon pure vanilla extract
- 1½ tablespoons gluten free vodka***
- ⅛ to ¼ teaspoon ground cardamom
- pinch salt
- Freeze Mango: 6 to 8 hours before you want to make your frozen yogurt freeze your mango. Line a large rimmed backing sheet with parchment paper or a silpat mat. Cube the mango and place on the parchment paper so that the mango pieces are not touching. Place in freezer for 6 to 8 hours or overnight.
- Make the frozen yogurt: Place all of the ingredients including the frrozen mango chunks into a food processor. Process until creamy, scraping down sides as needed. Taste and adjust flavors as needed.
- Freeze frozen yogurt: You can either enjoy the frozen yogurt immediately as a soft serve consistency or you can transfer it to a freezer safer container and freeze it for 4 to 6 hours. Allow it to thaw for 10 minutes before scooping. Use an ice cream scoop that has been ran under hot water to make it easier.
** You can use any percentage of fat you want for the yogurt, however I recommend using full fat because you will get a more creamy consistency. Also you could try coconut yogurt to keep things dairy free.
***As with all of my frozen desserts I have found that adding a little alcohol to them helps to prevent ice crystals from forming - this really does make a huge difference. You won't taste or have the effects of the alcohol because it's such a small amount. IF you don't drink you can leave it out, just know that ice crystals will form.
Prep time does not include hands off time needed for freezing.