Mango Yoghurt Ice Cream
Ingredients:
- 2 cups curd
- 2 Mango (Ripe), peeled & chopped
- 1 pinch Saffron strands, soaked in 2 tablespoons milk
- 1 pinch Cardamom Powder (Elaichi)
- 2-3 tsp honey
Nutritional Value:
Energy: 121 kcal
Protein: 3 g
Method:
- Peel and cut the mangoes roughly and freeze for 3-4 hours.
- Meanwhile, drain the curd by pouring it into a fine sieve, lined with a muslin cloth. Place a bowl below to collect the whey, and leave aside for about an hour or till all the excess water content is drained from the yogurt.
- Add the hung curd in the blender along with the chopped frozen mangoes, saffron and cardamom powder. Blend into a smooth puree. Taste and add adjust the amount of honey accordingly.
- Freeze the mixture into a freezer-safe box, seal the box with the lid and freeze for 3 hours or till almost frozen. Remove from the fridge and blend once again in the blender to remove the ice crystals. Repeat the process once again.
- After the third time of freezing, the Mango Fryo is ready to be served.
