A deliciously light frozen treat with mango and yogurt, spiked with saffron and cardamom…
It has been ages since I last did the Shh Cooking Secretly Challenge, the last one being for November last year. Finally, when I decided to do it this time, life turned the tide on me in the form of a sprained ankle. I was worried as to how I would manage but then this frozen treat peeped onto me from my drafts and voila, my doubt disappeared. 😀
This time, I have Preeti as my partner – I have to drool at her Mango Almond Kulfi. Exactly a year plus a month ago, we had partnered in the frozen treats challenge and it is funny that despite the theme being different this time, I still have a frozen treat. Hehe… OK, I forgot to mention about the theme. Since it is the month of mangoes back home, obviously it had to be the theme, as suggested by Mayuriji – don’t forget to check her Roasted Pineapple Cheesecake. The market over here is slowly coming up with Indian mangoes. Umma had sent a few mangoes with her cousin last month and we literally ate it completely. I am waiting for the Pakistani mangoes to arrive next month to enjoy them in boxes, because they are an affordable treat. 😀 Anyway, if you are wondering which mangoes I used in this recipe, I have used Yemeni mangoes, which are a little fibrous but are absolutely sweet…
Preeti gave me saffron and yogurt as my secret ingredients and since both are there in this recipe, I get the chance to post it. 🙂 I love frozen yogurt, maybe a little more than ice creams, mainly because they tend to make you feel less guilty while enjoying them. 😉 I feel bad that I haven’t tried making them much at home apart from this chocolate version and the strawberry one. So when I had mangoes this time, I had to make frozen yogurt with it. Since I love mango lassi and aamrakand, this felt just like an extension of the same. When using fibrous mangoes, make sure to strain the pulp before using directly. I kept the yogurt to drain well in a muslin cloth lined pan overnight and used it in the frozen yogurt. Since the fat content is less in this dessert, try to make time to whip it at least two times in between to get a smoother fro-yo. While checking out the recipe, do check what Preeti prepared with her secret ingredients of almond and cheese…
Mango Fro-Yo | Mango Frozen Yogurt
- 1 cup mango pulp refer notes
- 750 ml yogurt drained, refer notes
- 250 ml whipping cream cold
- 1/4 tin condensed milk
- 1 fat pinch saffron soaked in 2 tbsp hot water
- 1/4 tsp cardamom powder
- A pinch of salt
- In a bowl, whip the whipping cream till stiff. Add the remaining ingredients and give a good mix. Adjust sweetness with condensed milk.
- Pour into a glass pan with a lid. Refrigerate for one hour.
- Take out and whip the mixture to break all the ice particles. Close and keep back.
- Repeat this process again for the next two hours.
- Chill for another 3 hours till completely set.
- To serve, keep the bowl out for 10 minutes. Scoop and enjoy.