Tuesday, April 14, 2009

Mango Saffron Frozen Yogurt / Mango Kesher Frozen Yogurt

This frozen yogurt reminds me of two of my favorite ice creams - mango and kesher. I always see a frozen yogurt shop when we go to have dinner in downtown. But as we are always not very hungry after dinner, we skip the dessert. I had a tin of Alphonso mango pulp available on hand and so I decided to make mango frozen yogurt. Later I decided to add saffron as well. The result was overwhelmingly good and I have decided to make this more often.

Another interesting fact is that even thought the mango and saffron individually have strong and distinct flavors and both are used generously in this recipe, their flavors don't interfere with each other. When you first take a bite of the yogurt, you will taste the mango flavor and later when the yogurt melts in your mouth the sweet kesher flavor becomes distinct. Even though I used a small portion of vanilla in this recipe, its flavor was muted by the other two flavors and one really had to concentrate on the yogurt to find it!

This dish goes to the My Favorite Things event hosted here and here.


1 cup alphonso mango puree (available in Indian stores) or 1 cup chopped mango pieces
1 cup sugar (I used 1 cup sugar as the alphonso puree had added sugar, so if using mango pieces use another 1/4 cup)
1/2 cup whole fat milk
1 cup thick yogurt
2 pinch kesher or Saffron
1/4 teaspoon vanilla extract


Heat the milk till warm and add kesher or saffron. Keep it aside till it cools down completely. Blend all the ingredients including the saffron-milk together till smooth. If you are using mango pieces, then blend the mango pieces first and then fold in rest of the ingredients.

Put the mixture in an ice cream maker and follow the manufacturer's directions. Serve it immediately or store it in the freezer for future use. You can make delicious ice creams and frozen yogurts even if you don't have an ice cream maker. Follow the instructions here to make ice cream or frozen yogurt without an ice cream maker.