Easy Mango Frozen Yogurt Recipe


Delhi markets are flooded with mangoes of all sorts. The Intense summer heat turns into sweetest of mangoes.  Safeda, Kesar, Sindura, Totapari, Begampalli, Neelam and you will even get Alphonso in bigger stores. Usually I thought Dasheri came after the rains but I see cartloads of them everywhere. After the rains it will be time for delicious Chausa and Langda.

When it comes to mangoes, no one can eat just one and as summer drifts away you are left longing for more. In my childhood summer rains brought Chussi aam, a small variety which we could suck and eat in dozens. I rarely find good ones these days. 

Mangoes need to be eaten with passion and abundance. They make me nostalgic. The first flush of aam ki baur (the flowers) and its intoxicating heady fragrance filling the summer afternoons. Lazying through the  holidays under the mango trees with friends or alone with a book. Stealing the raw ones while elders snoozed.

Raw mango with chili .. the tangy hotness. In my city summer dripped in mangoes which were put in buckets or tubs filled with cold water and then relished uncut. Raw mango pickles filled the home with mouth watering delight. The rope swings on the thick branches of mango trees and the anticipation of rains. It is all so special.

Eating with bare hands is the best way to enjoy mangoes. Juice trickling down the arms.Glasses of kachchi lassi (mix of water, milk and sugar) were forced down our throats after the mango eating session. I would run away before the ritual just to retain the flavor sweet ripeness in my mouth for just a little longer.

Though I do not like mango ice cream much, I love frozen yogurt made with luscious mangoes.

I think it is the next best thing to eating fresh mangoes as fruits. Aamras and aamrakhand also are some of my favorites.

This is a simple recipe of homemade mango frozen yogurt and can be made without an ice cream maker. You can make frozen yogurt with other fruits too, Make sure to whisk the mixture every 45 minutes to ensure  rich, smooth, creamy and ice- crystal free yogurt.

Ingredients:

Good quality ripe mangoes – 2-3 (2 cup of fresh frozen mango cubes)

Regular Yogurt – 1 Cup (you can use Greek Yogurt too)

Honey – 2 table spoon

Ginger Juice – 1/4 teaspoon

Basil leaf – 1 crushed fine (optional)

Lime Juice – 1 Tablespoon

Pure Vanilla – 1 teaspoon (optional)

Powdered Green Cardamom – For Garnishing

Method – 

Take good quality fully ripe mangoes. Wash, peel and cube them. Freeze in a zip lock bag. You can use frozen fresh whole mango also or avoid freezing altogether. Exploring new ideas is the key to amazing recipes. 🙂

Now take a liquidizer or blender and put the frozen mango cubes into it. Process it in the blender till a smooth creamy pulp is achieved. Add yogurt, honey, Vanilla, lime juice, ginger juice and a crushed basil leaf. Ginger and basil leaf are optional. I love the sting it gives to the yogurt. (I rarely add vanilla as it masks the flavor and fragrance of the mangoes but a few people love it so ahead and make two variations. )

Honey instead of sugar is a good idea as liquid sugar doesn’t allow ice-crystal formation and it also makes the yogurt super smooth and easy to scoop.

Blend the mixture for 2-3 minutes till the mixture is creamy and fluffy. Stop once in between to scrape the sides and bottom of the mixing bowl so that it blends evenly.

Process it for another minute or two and then scoop it out in a chilled freezable container. I used an airtight plastic container but metal container is the best if you have one. I sometimes use the cake tin or the bread tin. In that case I use cling wrap to cover. The cling wrap should touch the mixture to avoid formation of ice crystals.

Otherwise, if using a plastic container with lid, close it tightly before putting it away in the freezer for 45 minutes.

You can add raisins in the yogurt like I did along with some green cardamom powder.

After 45 minutes, use a spatula to scrape the already frozen edges of the mixture toward the still soft center and then whisk well. If the mixture is frozen completely, cut it with a knife and churn in the blender for a minute till it breaks and becomes smooth.

Put it back in the container and return to the freezer with lid on or the cling wrap tightly covering it.

Now, keep it in the freezer for two more hours, repeating the stirring process after every 30 minutes.

Keep it in the freezer till completely frozen.

Use chilled bowls to serve it as a soft serve yogurt or scoop it with an ice cream scoop into chilled bowls.

Sprinkle powdered green cardamom and garnish with a fresh basil sprig. You can use salted pistachio shavings as garnish too.

Serve the  smooth, delicately flavored, rich frozen yogurt immediately.

 

If you keep the Frozen mixture overnight or for long hours then make sure to allow it to soften a little before serving. You can give it a light mix with spatula just before serving.

Want to be more adventurous 🙂 ? Add 2 tablespoons of Smirnoff Vodka in the mixture before you keep it for setting. It tastes divine. If you use Vodka then avoid cardamom, basil and vanilla.

This is a healthy dessert and just in case you are in a rush you can skip the freezing part and drink it up as a smoothie too. Just like our own Mango lassi. 😀

Enjoy this sinful delight and let me know if you liked it. The color difference in the photographs is due to my silly phone camera and lighting. Please ignore. :p

Tip- The fully ripe mango will have a heady sweet fragrance. Look for the unblemished fruit and a little part of the stalk should be attached to the fruit which ensures that it has ripened naturally. The area around the stalk shouldn’t be shriveled or sunken. My fruit vendor says we hardly get tree ripened mangoes in Delhi but do try to look for these signs and you may find the finest somewhere.

Enjoy!

 

Getting to know about Mangoes


Mango tree

India has a long history of worshiping trees, plants and for the ancient Aryans nature was revered. Many trees like Ashoka, Peepal, Banyan Tree, Bael tree, Neem and Sandalwood tree, Bamboo, banana, coconut and most of all Mango trees are some of the most significant ones. Mostly all these trees have medicinal properties as well as socio-religious significance. All of them are large shady trees and perennials.

Hot summer day. A rope swing on the strong branch of a lush green mango tree, intoxicating fragrance of the mango flowers and the delicious fruit makes the Mango tree is one of the most loved trees in India.

Smooth luscious, velvety and juicy that’s a mango, the king of all fruits as far as India is concerned. This tropical fruit lives up to its name. The mango tree is thick and shady therefore excellent for planting in avenues parks etc. Everything from this tree is used in one form or the other.It has a religious importance as well as medicinal one. Mango is our National fruit and rightly so for it has a whole culture of mango eating associated with it.

In north India the land owners who harvested mangoes took pride in their crop.Mango festivals and mango eating sessions and contests were held all through the summers. Big drums of water were filled and ripe mangoes were soaked in them to cool. The families gathered and amidst fun and laughter sucked the mango pulp and juice directly from the fruit by rubbing the ripe mangos with hands loosening the flesh. The dripping juices the sweet taste and the intoxicating aroma were all part of the ritual. It is still fun to eat mango like that instead of cutting and eating it with fork or spoon. They were the connoisseurs of the fruits. Baskets of the best ripe mangoes were exchanged as gifts.

The mango has been cultivated in India for over 4,000 years and is an important part of the Indian heritage and culture. It is almost an object of veneration in Hindu households. It is also considered a symbol of love and fertility.

During the long hot summers mangoes are relished all over India especially in the North. We have hundreds of varieties with exquisite flavors, exotic names and unmatched deliciousness. There is dashahree, langra, tota pari, safeda, alfanso and neelam all known for there distinct flavor, shape and color.

Religious significance

In the Hindu religion, mango tree has a lot of importance. To the Hindus, it is a symbol of the Lord of all creatures. The twigs are used as toothbrushes and the leaves as spoons for the pouring of libations. The rooms in which marriage ceremonies are held are festooned with Mango leaves. It is considered auspicious.

The wood is also considered as sacred because it is included in funeral pyres. Hindus also dedicate the flowers of the tree to the Moon on the second day of the month of Maagh.

The flowering and the fruit-bearing species symbolizes reproduction as they don’t stop growing.

Other uses of the tree

Apart from the delicacy of the fruit, the tree has some other valuable properties as well. The timber of this tree is kiln-dried or seasoned in saltwater. It is quite soft and durable and thus very good for planking and making packing cases and tea boxes. It is gray or greenish-brown, coarse-textured, hard, easy to work and finishes well. In India, it is used for raft making, window frames, agricultural implements, for boats and boxes, including for making crates for shipping. The wood makes excellent charcoal.

The bark possesses 16% to 20% tannin and is used for tanning hides. It yields a yellow dye or when mixed with turmeric and lime, a bright rose-pink. The bark produces a somewhat resinous, red-brown gum that is used in medicine.

Medicinal Uses:

Dried mango flowers, contain 15% tannin and serve as astringents in cases of diarrhea, chronic dysentery and many other ailments. The resinous gum from the trunk is applied on cracks in the skin of the feet. Various parts of the tree are used to stop bleeding and prescribed in cases of snakebite and scorpion-sting as well. The immature fruit is used to treat certain eye ailments and some people believe that a tonic prepared from the ripe fruit can be proved good for the liver.

Mango kernel concoction and powder are used as astringents in hemorrhages and bleeding hemorrhoids. A combined concoction of mango and other leaves is taken after childbirth.

Nutrients

It is a rich source of vitamin A C D and has only 70 calories per 100 grams, despite its powerful sweet taste. Mango also contains beta carotene, vitamin B1, B2, B3, B5, B6 and B9, a lot of vitamin C, and some traces of calcium, magnesium, iron, phosphorus and potassium, lot of antioxidants.

Both raw and ripe mango is used in various food preparations as appetizers, fruit smoothies, deserts, salads, jams squashes and also used in main dishes . Raw fruits are used for making chutney, pickles and juices. Sun dried raw mango slices are powdered and used in Indian cooking.

Source: Trees of India