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Thursday, March 23, 2017

Mango Lassi Ice






Martha Rose Shulman  
 Yield 1 quart, serving 5 to 6 

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.

Featured in: Mango Ice Means Summer Is Now.
Indian

Ingredients
2 ¼ cups/425 grams diced mango (2 large mangos)
3 tablespoons plus 2 teaspoons/55 grams fresh lime juice (about 1 1/2 limes)
2 tablespoons/50 grams corn syrup
5 tablespoons/100 grams honey
1 ¾ cups buttermilk

Preparation
1. Combine all ingredients in a blender and purée until completely smooth. Transfer to a bowl or container and chill overnight in refrigerator.
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. Once frozen solid, allow to soften in refrigerator for 30 minutes before serving.

Nutritional information per serving (6 servings)
150 calories; 1 gram fat; 3 milligrams cholesterol; 36 grams carbohydrates; 1 gram dietary fiber; 82 milligrams sodium; 3 grams protein

http://cooking.nytimes.com/recipes/1017396-mango-lassi-ice

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