Mango Lassi Ice Cream Recipe

Mango pulp: The base of the ice cream, providing a sweet and tropical flavor.

Greek yogurt: Adds creaminess and a slight tang, balancing the sweetness of the mango.

Heavy cream: Contributes to the rich and smooth texture of the ice cream.

Sugar: Sweetens the mixture, enhancing the natural sweetness of the mango.

Cardamom powder: Adds a warm, aromatic spice that complements the mango perfectly.

When blending the mango pulp, greek yogurt, heavy cream, sugar, and cardamom powder, make sure to blend at a high speed to ensure a smooth and creamy texture. If you prefer a richer flavor, you can substitute the heavy cream with condensed milk. Additionally, for a more intense mango flavor, consider using fresh mangoes and pureeing them yourself.

• fresh or canned mango pulp - Substitute with peach puree: Peach puree has a similar sweetness and texture, making it a good alternative for mango pulp.

• fresh or canned mango pulp - Substitute with apricot puree: Apricot puree offers a comparable flavor profile and consistency to mango pulp.

• greek yogurt - Substitute with coconut yogurt: Coconut yogurt provides a creamy texture and a slight tropical flavor that complements the other ingredients.

• greek yogurt - Substitute with plain yogurt: Plain yogurt can be used as it has a similar consistency and tanginess to Greek yogurt.

• heavy cream - Substitute with coconut cream: Coconut cream adds a rich, creamy texture and a hint of coconut flavor, which pairs well with the other ingredients.

• heavy cream - Substitute with cashew cream: Cashew cream offers a creamy consistency and a neutral flavor, making it a good substitute for heavy cream.

• sugar - Substitute with honey: Honey provides natural sweetness and a slight floral note that complements the fruit flavors.

• sugar - Substitute with maple syrup: Maple syrup adds a rich, caramel-like sweetness that works well in the recipe.

• cardamom powder - Substitute with cinnamon powder: Cinnamon powder offers a warm, sweet-spicy flavor that can replace the aromatic quality of cardamom.

• cardamom powder - Substitute with nutmeg powder: Nutmeg powder provides a similar warm, spicy note that can stand in for cardamom.

• Ensure the mango lassi ice cream mixture is blended to a smooth consistency before freezing. This helps in achieving a creamy texture.

• Use a freezer-safe container with a tight-fitting lid to store the ice cream. This prevents ice crystals from forming and keeps the flavor intact.

• Before pouring the mixture into the container, chill the container in the freezer for about 30 minutes. This helps the ice cream freeze more evenly.

• Cover the surface of the ice cream with a piece of parchment paper or plastic wrap before sealing the lid. This minimizes air exposure and prevents freezer burn.

• Label the container with the date of preparation. Homemade ice cream is best consumed within 2-3 weeks for optimal flavor and texture.

• If you plan to store the ice cream for longer, consider dividing it into smaller portions. This allows you to defrost only what you need, keeping the rest fresh.

• When ready to serve, let the mango lassi ice cream sit at room temperature for a few minutes to soften slightly. This makes scooping easier and enhances the creamy texture.

• Avoid refreezing melted ice cream, as this can lead to a grainy texture. Instead, store any leftovers in the coldest part of your freezer to maintain its quality.

• For an extra touch, sprinkle some cardamom powder or garnish with fresh mango slices before serving. This adds a burst of flavor and visual appeal.

• Allow the mango lassi ice cream to sit at room temperature for about 10-15 minutes. This will soften it slightly, making it easier to scoop and enjoy.
• If you're in a hurry, place the container in the microwave on the defrost setting for 10-20 seconds. Be cautious not to overheat, as you want to maintain the creamy texture.
• For a gourmet touch, scoop the softened ice cream into a bowl and drizzle with a bit of mango pulp or honey. This adds an extra layer of flavor and a touch of elegance.
• If you prefer a milkshake consistency, blend the softened ice cream with a splash of milk or heavy cream until smooth. This creates a delightful mango lassi milkshake.
• For a fun twist, serve the softened ice cream between two cookies or waffles to make an ice cream sandwich. This adds a delightful crunch and makes for a playful dessert.

• Blender: To combine and blend the mango pulp, greek yogurt, heavy cream, sugar, and cardamom powder until smooth and creamy.

• Freezer-safe container: To pour the blended mixture into and freeze it for at least 6 hours or until firm.

• Measuring cups: To accurately measure the quantities of mango pulp, greek yogurt, heavy cream, and sugar.

• Measuring spoons: To measure the precise amount of cardamom powder.

• Spatula: To scrape down the sides of the blender and ensure all ingredients are well incorporated.

• Ice cream scoop: To scoop out the frozen mango lassi ice cream for serving.

Use canned mango pulp: Opt for canned mango pulp instead of fresh to save on peeling and chopping time.

Pre-chill ingredients: Pre-chill the greek yogurt, heavy cream, and mango pulp to reduce overall freezing time.

Use a high-speed blender: A high-speed blender ensures a smoother mixture quickly, cutting down on blending time.

Freeze in smaller portions: Pour the mixture into smaller freezer-safe containers for faster freezing and easier serving.

Pre-measure ingredients: Pre-measure the sugar and cardamom powder to streamline the blending process.