Lassi ice cream
Photo by Tamara West
I like to keep a stash of frozen banana and mango waiting in the freezer so I can make this quickly and easily. An easy way to prep the mango is to slice the cheeks off, then just use a spoon to scoop the flesh into a container. You can use canned mango too, just drain the juice of before you freeze it (keep the juice for smoothies). One more tip: add a spoon of lime marmalade if you need a little more tangy sweetness. Yoghurt and fruit are all a little different and this is an easy way to adjust the taste to suit. This recipes serves 4 as a standard size, or 2 for a larger size.
- Put all ingredients into a food processor, and ideally wait a couple of minutes for the banana to soften slightly. By the way, a blender won’t work for this dish, you need strong blades and the ability to handle drier ingredients in order to get the right result.
- Run the machine briefly to start chopping everything up.
- When the blades start to spin without having any effect, stop the motor, lift the lid and use a spatula to press the fruit back down. The trick here is to be patient and keep pressing the fruit back down until the blades can get it mixing on their own. Before too long you’ll have a mixture with the consistency of soft-serve ice cream and it’s ready to serve.