Mango Lassi Frozen Yogurt
Blended mango, yogurt, and lime churn into a bright frozen dessert with just enough salt to make the fruit pop.
Prep 20 min · Total 5 hr 15 min · Makes about 1 quart (8 servings)
Ingredients
- 3 ripe medium-sized mangoes, peeled and diced
- 1 1/2 cups full-fat plain yogurt
- 1 cup sugar
- 1/2 teaspoon grated lime zest from 1 lime
- Juice of 2 limes, to taste
- Kosher salt, to taste
Directions
- Add the mangoes to a blender or food processor and run it on high for 30 seconds, until the fruit is smooth. Press the purée through a strainer, then portion out 1 1/2 cups; save anything left for another use.
- In a medium bowl, whisk the measured mango purée with the yogurt, sugar, and lime zest until everything is fully blended and the sugar no longer feels grainy. Work in the lime juice 1/2 teaspoon at a time and the kosher salt 1/4 teaspoon at a time, tasting as you go. The base should taste a bit tart, with a gentle salty edge.
- If the mangoes were at room temperature when you began, refrigerate the mixture for 1 hour, until chilled. Freeze it in an ice cream maker following the manufacturer’s directions. Spoon the frozen yogurt into an airtight container and place it in the freezer for at least 3 to 4 hours before serving.