Mango Froyo

The day temperature is starting to soar. Soon it will be mango season. As it starts to hot up the mind naturally turn to thoughts of mango. All winter the containers of mango pulp from homegrown Amrapali mangoes just sit forgotten in the freezer.

I was on quite a roll last year. I’d made two kinds of ice creams with the bought cream but still had half the whole milk. which I turned into creamy yogurt. Don’t you love the malai on top of whole milk dahi? The following day as I reached for dahi to make the morning mango-smoothie/lassi, I thought the creamy dahi would be even better in frozen yogurt. The dahi had been cut and about a fourth of it already eaten. I tilted the dahi pot to drain as much whey as I could. As I set about grabbing the blender and other things, I took more dahi (made with regular 3% fat toned milk, the one that does not come in plastic bags!) in my big metal strainer lined with muslin. This dripped for not more than 15-20 minutes. You can skip this step if you are pressed for time; I don’t always do it.

Thick Mango Lassi

I blended everything with a stick blender and chilled the mix in the fridge as the container of the ice cream maker chilled overnight in the freezer. Next morning I churned it for a mere 15 minutes and transferred it to the freezer to chill for a few hours. Remember to remove the frozen yogurt an hour or more before it’s time to serve. That brings it to just the right temperature and level of thaw to taste the flavours better and also makes it easy to scoop.

Mango Froyo

250ml thick yogurt (preferably whole milk), drained for 10min (see above)
250ml sweet mango pulp
50ml cream (optional)
30g sugar (depends on how sweet the mangoes are)

Blend all the above together till well mixed and creamy. Churn in an ice cream maker as per manufacturer’s instructions. If you do not have an ice cream maker, transfer the mix to a freeze-proof container and freeze for up to 6 hours blending once in between to break up the ice crystals. Remove from freezer and leave at room temperature for 20 min or 1-1.5 hours in the fridge before serving. Serve in chilled bowls.

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