Mango Lassi ParfaitElena Duggan
- 1kg Jalna Yoghurt (natural, Greek or bio-dynamic), chilled
- 400g Mango flesh + 100g Mango flesh, 5mm cubes, chilled
- 150g Milk, chilled
- 75g Honey
- ½ tsp Cardamom (or to taste)
- 25g orange blossom water (optional)
- Mango syrup – 100g Mango blitzed with 50g water, 25g honey, strain if necessary
- Line a loaf tin or prepare an ice cream container.
- In a high speed food processor, blend, yoghurt, 400g mango, milk, honey and cardamom until thoroughly combined, smooth and frothy.
- Scatter cubed mango along the bottom of the lined tin before pouring over the lassi mixture. Cover in plastic wrap or a lid if available. Freeze until set all the way through could be between 3-12hours – prepare ahead of time if needed for a certain time.
- Serve in slices with syrup.
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