RecipeDB

Cooking in progress....

Mango Lassi Frozen Yogurt (For Ice Cream Maker)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)49.0371
Energy (kCal)883.8152
Carbohydrates (g)167.7773
Total fats (g)3.0925
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. First begin by pureeing two fresh mangoes in a blender with just enough water as was necessary to grind them to a smooth mixture. | 2. Combine 16 oz of Greek yogurt (rBGH free) together with the mango mixture and 1/2 cup sugar in the ice cream maker. | 3. While the mixture was churning in an ice cream maker, add 1/2 tsp cardamom and 3 drops yellow food coloring for a vibrant yellow color. Also add 1/2 tsp vanilla extract. | 4. After 30 minutes of churning, the frozen mango lassi will be ready to be frozen in a freezer. Allow to freeze for at least four hours before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mango 2 198.0 49.434 2.7060000000000004 1.254
    greek yogurt 16 ounces 267.6192 16.3293 46.221000000000004 1.7690000000000001
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    cardamom 1/2 teaspoon 3.11 0.6847 0.1076 0.067
    yellow food coloring 3 teaspoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition