Mango Lassi Frozen Yoghurt
By Joe
Source: Serious Eats — Max Falkowitz, Mango Lassi Frozen Yogurt.
A mango lassi frozen yogurt recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Chill. Purée mangoes in blender or food processor upon high for 30 seconds till there are no lumps left. Strain and measure out 1 of pur (1/2 cups)ée; reserve remainder for another use. Beat mango purée, yogurt, sugar, and lime zest till everything is uniformly mixed and the sugar doesn't feel gritty anymore in a mid-sized bowl. Add lime juice in increments and kosher salt in (1/2 teaspoon) increments (1/4 teaspoon), tasting often. Mixture should be a little tart using a hint of saltiness. Chill mixture in fridge for 1 hour till cold if mangoes started at room temperature. Churn in ice cream maker according in order to manufacturer's instructions. Move frozen yogurt to airtight container plus put in the fridge in freezer for no less than 3 to 4 hours before serving.
Storage
Keep well wrapped at room temperature for a couple of days, or freeze for longer storage.
EU nutrition claims
- Low fat: 2.1 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 1.1 g saturated fat per 100 g, 5.3% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low salt: 0.07 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 88 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
24.9 g per serving
49.8 % of the 50 g daily maximum · 99.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- food processor
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 170 kcal |
| Protein | 2.2 g |
| Carbohydrate | 38.4 g |
| of which sugars | 37.3 g |
| of which free sugars | 24.9 g |
| Fat | 1.8 g |
| of which saturates | 1 g |
| Fibre | 1.2 g |
| Salt | 0.06 g |
Protein per 100 kcal
1.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
