Yields: 6 servings Prep time: 20 minutes Freeze time: 4-6 hours
Ingredients
- 3 large ripe mangoes, peeled and flesh cubed
- 1 ½ cups + 1 tablespoon (375 ml / approx. 380g) plain yogurt (whole milk yogurt recommended for creaminess)
- 1 cup (240 ml) cold water
- 6 tablespoons sweetened condensed milk
- ½ teaspoon ground cardamom
- 1 tablespoon fresh lime juice (optional, enhances flavor)
Instructions
- Prepare the Mangoes: Ensure mangoes are ripe for the best flavor and sweetness. Peel them, remove the pit, and cut the flesh into rough cubes.
- Blend the Mixture: Combine the mango cubes, plain yogurt, cold water, sweetened condensed milk, ground cardamom, and optional lime juice in a blender. Blend on high speed until the mixture is completely smooth and homogenous. Taste and adjust sweetness slightly if desired (though condensed milk adds significant sweetness).
- Choose Freezing Method:
- Ice Cream Maker Method: Pour the blended mixture directly into the bowl of your ice cream maker. Churn according to the manufacturer’s instructions, typically 20-30 minutes, or until it reaches a thick, frozen yogurt consistency. Serve immediately for a soft-serve texture, or transfer to a freezer-safe container, cover, and freeze for 1-2 hours for a firmer scoop.
- Standard Freezing Method (No Churn): Pour the blended mixture into a shallow freezer-safe container (like a loaf pan or metal baking pan). Smooth the top. Cover the surface directly with parchment paper or plastic wrap to minimize ice crystals, then cover the container tightly. Place in the freezer. For a smoother, less icy texture, stir the mixture vigorously with a fork or whisk every 45-60 minutes for the first 3 hours. After stirring, recover and return to the freezer.
- Freeze Solid: Continue freezing for a total of 4-6 hours, or until the mixture is firm enough to scoop.
- Serve: If frozen very hard, let the container sit at room temperature for 5-15 minutes to soften slightly before scooping. Serve in bowls or cones.
Recipe Notes
- The ripeness and sweetness of your mangoes will significantly impact the final flavor. Adjust condensed milk slightly if needed, but remember the sweetness intensifies when frozen.
- Using whole milk yogurt provides a creamier result than low-fat or non-fat options.
- Stirring during the freezing process (for the no-churn method) helps break up large ice crystals, resulting in a smoother texture. Using an ice cream maker yields the best texture.
- Store leftovers tightly covered in the freezer for up to 1 week. Allow to soften slightly before serving again.
Nutritional Information (Per Serving)
(Estimates based on standard nutritional databases using 3 large mangoes, whole milk plain yogurt, and other specified ingredients, divided by 6 servings. Actual values may vary based on specific ingredient choices and portion sizes.)
- Calories: Approx. 193 kcal
- Total Fat: Approx. 4.2 g
- Saturated Fat: Approx. 2.5 g (Estimate)
- Total Carbohydrates: Approx. 36.7 g
- Dietary Fiber: Approx. 1.5 g (Estimate)
- Total Sugars: Approx. 35.2 g (Primarily from mango and condensed milk)
- Protein: Approx. 4.5 g
- Sodium: Approx. 40 mg (Estimate)
