Makes roughly 1 litre
2 cups mango pulp
1 cup plain whole milk yogurt
1/2 cup half and half (12.5%) milk
1/4 cup + 2 tbsp white sugar
1 tsp rosewater (optional)
Place all ingredients in a blender or large bowl and blend/whisk until smooth.
If necessary, chill the mixture until super-cold and give it one last whir/stir.
Pop chilled lassi mixture into your ice cream machine and freeze according to the manufacturer’s instructions.
Once it’s done in the machine, transfer frozen yogurt to a freezer-safe container and freeze until it’s firmed up to your liking (this might take a few hours).
If the frozen yogurt freezes quite hard, give it a few minutes to warm up before you start scooping, according to