Rose and Mango Frozen Yogurt

Rose and Mango Frozen Yogurt

I have less than a month to madly make use of the ice-cream maker lent to me by my friend, Jeanne. 

Having finished off the last of the pistachio kulfi, I decided it was high time I started in on something a little less calorie laden, but not exactly virtuous.  True, this recipe uses very low fat yogurt, but it does contain already sweetened mango puré, and a fair bit of jaggery, so low cal this really isn’t.  On the other hand, it is exquisite.

Assembling the ingredients doesn’t take a lot of time, although if you’re using a countertop ice-cream maker, you will be spending about thirty minutes tending to the maker, feeding it icecubes and salt. 

Beautiful Granddaughter took most of the photos for this posting.  486 were on the camera, and I had taken maybe 50 of them.  Thank heavens for digital cameras…   



I should have used a whisk!

14 ounces alphonso mango puré (buy in a large can, and freeze the rest)
2 cups 1% plain yogurt
1/3 cup jaggery powder
1 teaspoon rosewater
5 green cardamom pods
1 teaspoon dried rose petals

Whisk the puré into the plain yogurt.  Add the jaggery and rosewater, and whisk till blended in.

Pour the mixture into an ice-cream maker, and follow the manufacturer’s instructions.  In my case, I had to stand by the machine, and feed it ice-cubes and salt, keeping an eye on the freezing process. 

 

 Occasionally I had to hammer away at chunks of ice that were too big to feed into the maker, but that was an easy task.

You don’t want to add the cardamom or rose petals too soon, because they will sink down to the bottom of the vessel, and not be properly mixed in.  When the maker has lots of ice-cubes, giving you a few minutes respite, bash the cardamom pods, and remove the husks.  Grind using a mortar and pestle.  Once the frozen yogurt is thick and moving somewhat stiffly, add the ground cardamom through the opening in the lid. 

 

Add rock salt carefully into the machine not the mix!

Then add the rose petals, giving the machine enough time to incorporate them throughout.  (You don’t need to add a lot, because they are there strictly for their occasional flash of colour.  You really don’t need to be picking too many of these out of your teeth.)

Cardamom and rose petals go in through lid opening.

The maker should take about 20 to 25 minutes, and when it's done, the mix is fairly thick and the machine slows down.  Then remove the canister from the machine, and place in freezer for several hours.  When you’re ready to serve it, take it out and check its texture.  If it’s too hard to scoop, set it on the counter for several minutes, till it scoops more easily.  It will melt fast, so be judicious about getting it to people, immediately!

This was the first time that I’ve been in charge of an ice-cream maker, and the mechanics of it were a bit of a challenge to me.  My seven-year-old BG has helped her great aunt with such a machine lots of times, so I sometimes relied on her for advice.  Thanks my beauty for all the pictures, and maybe you can help me to make the next flavour!