Mango lassi frozen yogurt dosa recipe

By Linda Shiue
Published February 8, 2011 1:30AM (EST)

Mango Lassi Frozen Yogurt

Makes 1 quart

Ingredients

  • 2 cups whole-fat plain yogurt (I use Strauss family creamery -- you can use any tart, whole-fat, plain yogurt with active cultures, the tarter the better)
  • 2 cups Alphonso mango pulp (available in Indian groceries and online)
  • 1 tablespoon sugar, or to taste
  • ½ teaspoon ground ginger
  • garnish: finely chopped pistachios

Directions

  1. Whisk together all ingredients except pistachios in a bowl until well combined and sugar is dissolved.
  2. Chill mixture in refrigerator for a minimum of an hour until very cold.
  3. Place chilled mixture in an ice cream maker and mix for 25-30 minutes, until thickened.
  4. Serve as soft serve or freeze for several hours for firmer texture, if desired.
  5. Excellent on its own, even better served in dessert dosas, recipe below.
  6. Sprinkle crushed pistachios on each serving.

Dessert Dosas

Yields 6-8 dosas

Traditionally, the South Indian dosa is a crepe made with a batter of fermented rice flour and urad dal, filled with savory and spicy fillings. In my dessert version, I've used a basic French crepe recipe but substituted rice flour for the usual wheat flour. (This also makes this a gluten-free recipe.) 

Ingredients

  • 3 large eggs
  • 2/3 cup rice flour
  • 1 cup milk
  • 2 tablespoons melted butter

Directions

  1. Whisk together first three ingredients in a bowl until well combined and light.
  2. Heat a crepe pan or small non-stick frying pan over medium heat and brush with melted butter.
  3. Pour two tablespoons of dosa batter into heated pan and tilt immediately to coat bottom. Cook until the edges of the dosa are lightly browned and surface appears dry, about 30 seconds.
  4. Use a wide spatula to flip over dosa, and cook other side for about 5 to 10 seconds.
  5. Place onto individual serving plate, and top with a few scoops of mango lassi frozen yogurt. Garnish with chopped pistachios, if desired.


Linda Shiue

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