Mango Lassi Ice Recipes

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NO-CHURN MANGO LASSI ICE CREAM

Lassi is a refreshing yogurt-based drink from India that's often blended with fruit and spices. There are many variations, but mango is among the more common. Here, we take the traditional lassi flavors and blend them in a food processor to make a super-fast, super easy ice cream that doesn't require an ice cream machine.

Provided by Food Network Kitchen

Categories     dessert

Time 3h15m

Yield 4 servings

Number Of Ingredients 4



No-Churn Mango Lassi Ice Cream image

Steps:

  • Spoon the yogurt into an ice-cube tray and freeze until solid, at least 2 hours and up to overnight.
  • Add the frozen yogurt cubes to a food processor along with the mango, honey and cardamom. Process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The ice cream will keep for up to 2 months.

4 ounces (1/2 cup) plain yogurt
16 ounces (about 2 cups) frozen mango
1 tablespoon honey
Pinch ground cardamom

MANGO LASSI ICE POPS

Provided by Katie Lee Biegel

Categories     dessert

Time 6h15m

Yield About 20 ice pops

Number Of Ingredients 5



Mango Lassi Ice Pops image

Steps:

  • Put the mango, condensed milk, ginger, cardamom and lime zest and juice in a blender and puree until smooth. Distribute the mixture among the paper cups, add the ice-pop sticks and freeze until firm, at least 6 hours.

One 16-ounce bag frozen mango chunks, thawed
One 14-ounce can sweetened condensed milk
1 tablespoon grated fresh ginger
1 teaspoon cardamom
Grated zest and juice of 1 lime

MANGO LASSI

Blitz up mangoes with yogurt, cardamom, lime and honey and you have the most delicious lassi drink - a bit like a smoothie and great for breakfast

Provided by Elena Silcock

Categories     Drink

Time 10m

Number Of Ingredients 5



Mango lassi image

Steps:

  • Put all the ingredients apart from the lime juice in a food processor and blitz. Add the lime juice along with a pinch of salt, to taste, if the cardamom isn't strong enough then add a little more, then pour into glasses with some ice cubes and serve.

Nutrition Facts : Calories 131 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium

3-4 ripe mangoes (honey mangoes if possible)
500g natural yogurt
a pinch ground cardamom (crush the seeds from 1-2 pods)
1 tbsp honey
2 limes , juiced, to taste

EASY MANGO LASSI

This delicious and healthy shake can conquer any sweet tooth without guilt. Great for extinguishing the fire in your mouth after eating hot curries! Use Indian mangoes, preferably Alphonso or another sweet Indian cultivar. These are the orange ones, not the red and green South American variety.

Provided by Loving The Alien

Categories     100+ Breakfast and Brunch Recipes     Drinks

Time 1h10m

Yield 4

Number Of Ingredients 5



Easy Mango Lassi image

Steps:

  • Place the yogurt, milk, mangoes, white sugar, and cardamom into the jar of a blender and blend until smooth, about 2 minutes. Chill in the refrigerator for 1 hour or until cold, and serve sprinkled with a little ground cardamom.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 31.9 g, Cholesterol 20.8 mg, Fat 5.5 g, Fiber 2 g, Protein 6.8 g, SaturatedFat 3.4 g, Sodium 83.6 mg, Sugar 29.4 g

2 cups plain whole milk yogurt
1 cup milk
3 mangoes - peeled, seeded, and chopped
4 teaspoons white sugar, or to taste
⅛ teaspoon ground cardamom

MANGO TURMERIC LASSI ICE POPS

Cool down this summer with this refreshing recipe. Mango is sweet and juicy and beautifully contrasts with turmeric's bitter, peppery flavor. Plus, they both impart a gorgeous, vibrant orange-yellow color that makes your food just pop!

Provided by Food Network

Categories     dessert

Time 4h15m

Yield 5 to 6 ice pops

Number Of Ingredients 6



Mango Turmeric Lassi Ice Pops image

Steps:

  • Using a blender, puree the mango until smooth. Transfer the puree to a small bowl and stir in the cinnamon, ginger and turmeric.
  • In a separate bowl, mix the yogurt and honey until combined.
  • Alternate adding layers of mango and yogurt to ice pop molds, leaving 1/2-inch of space at the top. To get a marbled look, run a chopstick or knife through the molds to swirl the layers of mango and yogurt together. Place lids over the ice pop molds or insert ice pop sticks. Freeze for at least 6 hours.
  • To easily remove ice pops from molds, run under warm water for 1 minute.

2 1/4 cups chopped mango (from about 4)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 1/2 cups plain Greek yogurt
2 tablespoons honey

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