Mango Lassi Frozen Yogurt

Mango Lassi Frozen Yogurt

This frozen yogurt version is just as refreshing as the traditional version, if not more so. It’s smooth, creamy and scoopable right from the freezer, thanks to honey’s mysterious anti-freezing properties. Fresh mangos can be a little pricy and difficult to work with, so I recommend using frozen mango so you can save money and skip the slicing steps!


  • 16 ounces mango chunks (1 pound), frozen or fresh
  • ⅔ cup honey 
  • 1 small lime, juiced 
  • ⅛ teaspoon salt 
  • 2 cups full-fat yogurt, chilled


  1. In a medium saucepan, combine the mango (frozen or fresh), honey, lime juice and salt. Bring the mixture to a gentle boil over medium heat. Reduce heat to maintain a simmer, then cook, stirring occasionally, for 15 minutes. 
  2. Remove the mango mixture from heat and let it cool for a few minutes. Purée the mixture in a blender until it is completely smooth. 
  3. Transfer the mixture to a bowl (using a larger bowl will help the mixture cool faster) and refrigerate it until the mixture is thoroughly chilled. You can let it cool in the refrigerator for a few hours, or even overnight, or speed up the process by placing the bowl in the freezer, stirring every 15 minutes or so, for about 45 minutes. 
  4. Mix together your chilled mango mixture and chilled yogurt, then freeze the mixture in your ice cream maker according to your manufacturer’s instructions. Serve immediately for a soft serve texture, or transfer the frozen yogurt to a freezer-safe container and freeze for several hours for a scoopable consistency.

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