18 April 2012

Mango lassi ice cream

As I always say, who doesn't love a good mango lassi? The sweet and tangy Indian yogurt-based drink was recently rated by CNN as one of the world's 50 most delicious drinks, so clearly I'm not the only one who thinks so! There's nothing better to beat the heat of India or to balance out the spice of an Indian meal. Here in Thailand, there seem to be infinite varieties of mangoes (known in Thai as mamuang). The oppressive April heat that we're currently undergoing does have some perks, including the beginning of the two-month mango season. There are glorious, ripe (and green) mangoes as far as the eye can see everywhere, which in our house find their way into mango lassis, shakes and smoothies on a regular basis.

The other night, Luis had a brilliant idea. Why not make an ice cream out of mango lassi? After he just fixed  our ice cream maker which seemed to have taken a couple of dents during our move from Paris (yes, he's one of those Macgyver types...lucky  me!), Luis put his idea into action. A delicious mango lassi, laced with the inimitable and luxurious taste of saffron, made into a creamy ice cream. It was pure bliss...quite possibly the best ice cream that I've ever had! Try it and you'll know exactly what I mean.


Note: Luis used super neutrose, which is a type of ice-cream emulsifier/stabilizer, in this recipe in order to get a really soft consistency. Feel free to use any type of emulsifier/stabilizer or none at all.

1/2 cup sugar
1 teaspoon super neutrose or other ice cream emulsifier/stabilizer (optional)
1 cup of plain, low-fat yogurt
1 cup of ripe mango chunks (the riper, the better!)
1/4 cup water
1/2 teaspoon lemon juice
1/4 cup low-fat milk
1/4 teaspoon saffron threads
Pinch of salt

1. In a small bowl, mix the sugar and the super neutrose or your ice cream emulsifier/stabilizer of choice. Set aside.

2. Puree the remaining ingredients in a blender. When they are well mixed, add the sugar mixture and blend for another couple of minutes, until you get a smooth liquid.

3. Pour into an ice cream maker, churn and freeze according to the manufacturer's instructions.

For a mango lassi in its typical liquid form but with a little twist, check out my Mango Lemongrass Lassi!


  1. Gorgeous looking ice cream. I would not say no to a big bowl of this *wink*

  2. Oh my gosh! This sounds so refreshing!! I want a huge bowl!

  3. Ooooh - I adore mango lassi, sounds fantastic as an ice cream flavor! :) Great idea.

  4. Queen of Indian cooking much? This is the best adaptation of mango lassi flavour I have ever seen :D

    Choc Chip Uru

  5. I'm going to try this over the weekend!

  6. Lovely! I loved the idea of mango lassi turned into ice cream... I'll remember this recipe and also the fact that I learnt this from YOU! Congrats on being at Top 9 today. Well-deserved!

  7. Major congrats for being in the foodbuzz top 9, today!

  8. Wow, I'm so impressed with your amazing Mango Lassi (love that name) ice cream. Love the saffron threads, and the recipe is superb!
    I'm bookmarking this page to print out later. My daughter's mango tree has lots of new mangos ripening for June, or July for the summer season, and I need a really tried-and-true mango dessert, and of course ice cream recipe. Thanks for sharing, and so happy that you got on Top 9, Ramya!

    Thank you for your kind words, and I also left a reply for you on my blog!

  9. I saw this post only today! Brilliant idea Luis! I can imagine what it would taste like! Congrats on making it to Top 9!-Mom

  10. Incredible idea! The ice cream looks divine! Have all the ingredients except the stabilizer...gonna try :)

  11. Incredible idea! The ice cream looks divine! Have all the ingredients except the stabilizer...gonna try :)

  12. I only eat ice cream when it's covered with sandwich because my teeth won't get sensitive as I bite it. Once I had an urgent dental care because the enamel of my teeth is so thin. I use a special toothpaste now to avoid sensitive teeth.