Mango Fro-Yo | Mango Frozen Yogurt
Servings 6
Ingredients
- 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
Instructions
- 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.
Notes
I used two big fresh mangoes and ground them to paste with a little sugar. You can use canned mango pulp as well.
Make sure the yogurt has no whey. Leave the yogurt to drain completely in a muslin cloth overnight, and use this thick yogurt for making this recipe.
Adjust the sweetness by adding more condensed milk.
You can toss in some roasted cashew nuts for extra bite.