By Katie Lehn, RD
As the weather gets warmer, I find my craving for cold treats beginning to heighten. But fear not! There’s no need to turn a cold shoulder to your sweet tooth. Try out this tantalizing take on a mango lassi. It’s creamy, sweet and made with no added sugar!
Cardamom is the star player in this tasty treat, giving it a luxurious hint of earthy spice. The cardamom plant is a tropical shrub of the ginger family and shares a similar flavor profile along with a hint of lemon. It’s aroma is unique and unmistakable with a reminiscence of pine and eucalyptus. This anti-inflammatory spice is known to relieve flatulence and indigestion, reduce pain, and freshen the breath. A perfect after-dinner treat!
Mango Cardamom Frozen Yogurt
- 3 cups frozen mango
- ¼ cup plain, unsweetened yogurt (may need up to ¾ cup)
- 1 ½ teaspoons pure vanilla extract
- ¼ teaspoon ground cardamom
- 1 pinch sea salt
Using frozen mango
- Combine all ingredients into a blender. Blend at high speed until smooth and creamy. Stir and press the mixture as needed to aid the blending process. Add additional yogurt ¼ cup at a time as needed if the mixture has difficulty blending.
- For soft serve consistency, serve immediately.
- For firmer ice cream consistency, pour mixture into a loaf pan and freeze for 2 hours.
Using fresh mango
- Line a large baking sheet with parchment paper.
- Chop 4 mangos into 1 inch chunks: Find the tallest point of the mango and cut in half, avoiding the tough core. Continue holding the mango at its tallest point and cut down, along the core removing the two remaining strips, with peel attached. Remove the peel from these two strips using a small/pairing knife. Holding the mango halve in the palm of your hand and use a pairing knife to cut a crisscross pattern (try not to cut through the peel). Flip the mango half inside out by pushing the rind-side up. Remove the chunks of mango from the peel using a paring knife. Chop up any larger pieces as needed.
- Spread chopped mango out on the baking sheet and freeze for 12 hours, or overnight.
- Once mango is frozen, complete steps 1 through 3 above.
For a dairy-free alternative, substitute yogurt for full-fat coconut milk.
Recipe from Nourishing Results, LLC