Mango Lassi Frozen Yogurt
Alphonso mango, thick yogurt, a whisper of cardamom.
Run this program
FROZEN YOGURT
then RE-SPIN if the first pass is crumbly
🧾 Ingredients
Pint size
The Creami takes two pint sizes. Switch and every quantity rescales.
Base
- 330 g mango purée Alphonso or Kesar, very ripe
- 240 g Greek yogurt 3.5%
- 55 ml milk 3.2%
- 55 g maple syrup
- 20 g glucose syrup
- 10 ml lime juice
- 1 g guar gum
- 0.5 g ground cardamom
Scaled down from the 710 ml batch, so round awkward numbers however you like.
👩🍳 Process
- Dissolve the glucose syrup in the warm milk, then let it cool. Cold yogurt hates hot liquid.
- Blend everything until there is no yogurt texture left, roughly 45 seconds.
- Taste it: at room temperature it should be slightly too tart, because freezing mutes the acid.
- Fill to the line, freeze 24 h, FROZEN YOGURT program, re-spin as needed.
📝 Notes
- No cooking and no straining, so this is the weeknight one.
- Tinned Alphonso purée is genuinely better than mediocre fresh mango.
- Cardamom doubles in strength overnight, so go light.
Machine:
Fill the pint to the MAX line, freeze flat for 24 h, run FROZEN YOGURT, then RE-SPIN with a splash of milk if the first pass comes out crumbly.