Mango Lassi Frozen Yogurt

A mango lassi is refreshing with an Indian dinner, its fruit and dairy taming chili heat. But it’s also an excellent breakfast “smoothie”. And now, I’ve experienced the pleasure of its flavours in a froyo.

Of course, kulfi has been around for hundreds of years. But that’s made with cooked milk and isn’t churned. The recipe I used recently produced a wonderful frozen yogurt that is a good way to use up yogurt and mangoes.

The ingredient list is pretty straightforward if you’ve ever had or made mango lassi. There’s added lime zest and juice to up the brightness. But the real revelation to me was the importance of salt. The instructions just say to make sure the froyo base has a “lick of saltiness to it”. Surprisingly, that taste was what made every lick of my cone memorable.