As summer comes to a close, there’s the frantic rush to get as much as we can from the mango season. Eat them fresh, freeze them, prepare our favourite dishes, in short, just make the most of them. Mango Lassi is probably the most sold item in most Indian restaurants abroad. The sweet refreshing taste of a mango lassi plays the perfect foil to a spicy meal, for the non-Indian palate, unaccustomed to eating a meal full of heat and spices.
Sorbets are a kind of frozen dessert, typically prepared using fruit purees. They are often served as palate cleaners in between courses in a multi course meal. My tastebuds still have memories of the tingle from an aam-panna sorbet from one of the tasting menus I attended months ago! I’ve been dreaming of this vibrant yellow ripe mango sorbet, wanting to make them before the mango season makes an exit.
When Mother’s Dairy asked me to come up with a recipe using their Mango Lassi in connection with the #summerofhappiness theme, I immediately thought of a frozen yogurt rich with the flavours of mango and cardamom. In this case, some frozen bananas were added to give a creaminess to the dish. Mango Lassi from Mother’s Dairy, has a delicate mango flavour unlike the really strong taste in most commercially available mango drinks and it is very mildly sweet. To build up on the mango flavour, I added some fresh mangoes, cardamom for the warm spicy notes and banana for extra creaminess and sweetness. Sweetened with some honey, it made a lovely batch of frozen yogurt, which is good enough to have for breakfast (yes, why not!) and when served with some decadent toppings, makes an elegant summer dessert.
I used the Smoothie and Manual blender function of the soupmaker, but it can well be done in any good blender. If you have an ice-cream maker, nothing like it! Just follow manufacturer’s instructions and make yourself a batch of this frozen yogurt.
RECIPE for Mango Lassi Banana Sorbet
Makes one standard loaf tin