J
Jeanh
Guest
Makes roughly 1 litre
- 2 cups canned mango pulp (see note above)
- 1 cup plain whole milk yogurt
- 1/2 cup half and half (12.5%) milk
- 1/4 cup + 2 tbsp white sugar
- 1 tsp rosewater (optional)
- Place all ingredients in a blender or large bowl and blend/whisk until smooth. If necessary, chill the mixture until super-cold and give it one last whir/stir.
- Pop chilled lassi mixture into your ice cream machine and freeze according to the manufacturer’s instructions. Once it’s done in the machine, transfer frozen yogurt to a freezer-safe container and freeze until it’s firmed up to your liking (this might take a few hours). If the frozen yogurt freezes quite hard, give it a few minutes to warm up before you start scooping.
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