John Myers
Mango Lassi Ice Cream
The perfect mango lassi ice cream recipe with a picture and simple step-by-step instructions.
- 300 g Mango – weight after peeling and without the core
- 1,5 Squeezed lemons
- 2 Pck. Vanilla sugar
- 0,25 tsp Rose water
- 0,25 Tonka bean
- 250 g Natural yoghurt
- 250 g Cream
- 4 tbsp Sugar
- Mint leaves for decoration
- Remove 1 tablespoon of the lemon juice and keep. Peel the mango, remove the core and cut into small cubes. Bring to the boil briefly in a saucepan with lemon juice and vanilla sugar and then puree with a hand blender. Let cool down.
- Remove approx. 3 tablespoons of the mango mixture and keep.
- Mix the yoghurt, rose water and the remaining mango mixture. Grate approx. 1/4 tonka bean into the mass on a fine grater. Now season the mango and yoghurt mixture with the sugar and the lemon juice. The amount of sugar can vary, it depends somewhat on the fruitiness of the mango.
- Whip the cream until stiff and fold into the yogurt mixture. Put the mixture in an ice cream maker for 50 – 60 minutes (if available). Then place it in the freezer for about 30 minutes so that it can solidify a little.
- If no machine is available, pour the ice cream mass into a cold-proof container and leave it in the freezer for a few hours. The mass should be “stirred” with a fork every now and then. How long you stay in the freezer depends on how firm you like the ice cream.
- When serving, pour some of the mango mixture that was retained over the ice cream and garnish with mint leaves.
- Unfortunately we were so “greedy” today that we simply exceeded the “freezer phase” ……………. sometimes people need that ……. …….Enjoy the meal.
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