Capture the vibrant taste of summer with this delightful Lower-Carb Mango Lassi Frozen Yogurt! Inspired by the classic Indian drink, this recipe delivers a tangy, sweet, and creamy frozen treat using full-fat Greek yogurt, a reduced amount of real mango for authentic flavor, and the magic of Allulose for sweetness without the sugar load. While the natural sugars in mango mean this isn’t a zero-carb keto dessert, it’s significantly lower in carbs than traditional versions, making it a fantastic, refreshing option for a healthier lifestyle.
Yields: Approx. 1 quart (8 servings)
Prep Time: 30 minutes
Chill Time (Base): 1 hour
Freeze Time (Post-Churn): 3-4 hours
Total Time: Approx. 4 hours 30 minutes
Ingredients:
1/2 cup (approx. 125g) Ripe Mango Purée (from about 1 medium mango, blended until smooth)
1 1/2 cups (approx. 340g) Full-Fat Plain Greek Yogurt (ensure it’s plain, unsweetened)
3/4 cup (approx. 144g) Powdered Allulose (Highly recommended for best texture – see Note 1)
1/2 teaspoon Finely Grated Lime Zest (from ~1 lime)
1 – 2 Tbsp Fresh Lime Juice (adjust to taste)
Pinch of Kosher or Fine Sea Salt (approx. 1/8 tsp, adjust to taste)
Optional: 1/2 teaspoon Sugar-Free Mango Extract (to boost mango flavor)
Note 1: Allulose is the preferred sweetener here because it dissolves well, minimizes ice crystal formation (resulting in smoother frozen yogurt), and has minimal impact on blood sugar. If substituting with another powdered low-carb sweetener like an erythritol blend, the final texture might be slightly firmer or icier. Adjust sweetness level based on your preference and the sweetener used.
Equipment:
- Blender or Food Processor (for mango)
- Ice Cream Maker
- Medium Mixing Bowl
- Whisk
- Airtight Freezer-Safe Container
Instructions:
- Prepare Mango: If not already puréed, peel and dice one ripe mango. Blend until completely smooth. Measure out exactly 1/2 cup of purée.
- Combine Base: In the medium mixing bowl, whisk together the 1/2 cup mango purée, the plain Greek yogurt, powdered Allulose, and lime zest. Continue whisking until the mixture is smooth and the sweetener has fully dissolved (no gritty feeling).
- Balance Flavors (Taste & Adjust – Crucial!): Add 1 Tablespoon of lime juice and a pinch (approx. 1/8 tsp) of salt. Whisk well. Taste the mixture carefully. It should have a pleasant balance – tangy from the yogurt and lime, sweet from the Allulose and mango, with just a subtle hint of saltiness enhancing the overall flavor profile. Add more lime juice (1/2 tsp at a time) or salt (a tiny pinch at a time) as needed to achieve your perfect lassi taste. If using, stir in the optional mango extract now.
- Chill Thoroughly: Cover the bowl and refrigerate the base mixture for at least 1 hour, or until it is completely cold (below 40°F / 4°C). A well-chilled base is essential for proper churning and texture in the ice cream maker.
- Churn: Pour the cold lassi base into the frozen bowl of your ice cream maker. Churn following the manufacturer’s specific directions, usually for 20-30 minutes, until it reaches a thick, soft-serve consistency.
- Harden: Immediately transfer the churned frozen yogurt into an airtight, freezer-safe container. Press a sheet of parchment paper or plastic wrap directly onto the surface of the frozen yogurt to minimize ice crystal formation. Seal the container tightly.
- Freeze: Place the container in the coldest part of your freezer for at least 3 to 4 hours to allow the frozen yogurt to harden to a scoopable firmness.
- Serve: For the best texture, remove the frozen yogurt from the freezer 5-10 minutes before serving to allow it to soften slightly, making scooping easier. Enjoy your refreshing, lower-carb treat!
Nutritional Information (Estimated Per Serving – 1/8th of Batch):
- Calories: ~75 kcal
- Total Fat: ~2 g
- Saturated Fat: ~1.5 g
- Cholesterol: ~8 mg
- Sodium: ~55 mg (Variable based on salt added)
- Total Carbohydrates: ~23 g (Includes non-impact Allulose)
- Dietary Fiber: ~0.5 g
- Total Sugars: ~4 g (Naturally occurring from mango & yogurt)
- Allulose: ~18 g (Subtracted for Net Carb calculation)
- Net Carbohydrates: ~4.5 g (Calculated as Total Carbs – Fiber – Allulose)
- Protein: ~8 g
- Vitamin C: ~11% DV
- Calcium: ~6% DV
- Potassium: ~3% DV
Important Disclaimer: This nutritional information is an estimate calculated using reputable databases (like USDA) for the specified ingredients (including 1/2 cup mango purée, Fage Total 5% Greek Yogurt, and Allulose). Actual values can vary considerably based on factors such as: the specific brands of ingredients used, the ripeness and variety of mango, precise measurements, individual adjustments to lime/salt/sweetener, and final serving size. The Net Carbohydrate value assumes that fiber and all carbohydrates from Allulose are subtracted from the Total Carbohydrates.
