Mango Lassi Ice

By Martha Rose Shulman

Mango Lassi Ice
Andrew Scrivani for The New York Times
Total Time
30 minutes, plus resting and freezing
Rating
4(179)
Comments
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I set out to make something more like a sherbet, a mango lassi ice. I calculated the amount of sweetening needed for the right texture and flavor in a blend of buttermilk and mango. As a general rule, the sugar in fruit ice should be 15 to 20 percent of the weight of the fruit. This time, I used honey instead of sugar. The result is a creamy, tangy sherbet.

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Ingredients

Yield:1 quart
  • 2¼cups/425 grams diced mango (2 large mangoes)
  • 3tablespoons plus 2 teaspoons/55 grams fresh lime juice (about 1½ limes)
  • 2tablespoons/50 grams corn syrup
  • 5tablespoons/100 grams honey
  • 1¾cups buttermilk
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

75 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 17 grams sugars; 2 grams protein; 56 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all ingredients in a blender and purée until completely smooth. Transfer to a bowl or container and chill overnight in refrigerator.

  2. Step 2

    Chill a 1-quart container in the freezer while you spin the ice. Remove bowl from refrigerator and blend the mango purée again for 1 to 2 minutes in a blender or with an immersion blender. Add to ice cream maker and spin for about 25 minutes. Transfer to chilled container and freeze for 2 hours or longer to pack.

  3. Step 3

    Once frozen solid, allow to soften in refrigerator for 30 minutes before serving.

Ratings

4 out of 5
179 user ratings
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Comments

Rachel

Can anyone suggest a substitute for corn syrup?

Beth

What does spin the ice mean in the directions?

KW

Had some disconnect with this: 2 MEDIUM Miami yard mangoes (varieties unknown, but juicy) yielded the 2 1/4 cups, which weighed 525 grams. But it worked anyway, ended up with lovely texture. However, between all that citrus and the tangy buttermilk, the end result tastes like pineapple. Not bad, but not mango. Next time I think I will leave out the citrus, add some dark rum instead.

Maura

Delicious. I substituted corn syrup for leftover cardamom simple syrup I had in my fridge

ED

Used thawed frozen mango chunks and wound up needing to add a LOT more corn syrup to balance the tartness. So taste it and adjust before putting it in the ice cream maker!

MVRADFORD

I made this recipe exactly as suggested. It is perfect.

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