I made this recipe for the first time in a cooking class. We did not have dessert on the menu, and I knew some people would be disappointed. I had bought some low-fat frozen yogurt to eat after the class, but I figured I had enough time to gather ingredients for something flavourful. That day I was making mango chutney, so there were plenty of mangoes and fresh lemon, and I asked the owner of the shop where I was teaching if there was any mango drink available at the store. This was the result. The class absolutely raved about this dessert.
2 cups mango juice
1 cup ripe mango chunks
1 banana
2 cups plain frozen yogurt
1 T bsp lemon juice
12 thin slices ripe mango (for garnish)
1. Put the mango juice, mango chunks, and banana in a food processor and process until the mango chunks are chopped. Add the frozen yogurt and lemon juice, and process on low speed until well combined.
2. Transfer the mixture to a large glass bowl or baking dish, cover, and place in the freezer for 2 hours. (If you have an ice cream maker, process until the mixture is thickened.)
3. Spoon into bowls and arrange 3 slices of mango on each serving
Serves 4
Recipes excerpted from Everyday Indian by Bal Arneson. Published by Whitecap Books. Copyright 2009 by Bal Arneson. Excerpted with permission of Whitecap Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book now!