Refreshing and sexy. Something about mango and cardamom just tastes sultry. Inspired by the Indian beverage, this ice cream is a mix or fresh mango, milk, and Siggi’s drinkable yogurt. The yogurt is not heated in this process, hoping to preserve it’s healthful bacteria. The fresh mango brings natural sweetness, and is a low calorie but highly nutritious fruit.

You will need an ice cream machine and 2 days to allow for ice cream base to cool for at least 8 hours. Makes 4-6 servings.

• 1 cup strained, fresh mango puree (1 large mango)
• 1 cup whole or 2 % milk
• 1/3 cup + 2 tsp cane sugar
• 1/8 tsp salt
• 1/4 tsp ground cardamom
• 4 egg yolks
• 1 1/2 cup Siggi’s Plain Drinkable Yogurt

Put freezer bowl of ice cream maker in your freezer. Remove mango skin, and the flesh from the pit. Puree mango flesh in a blender and then pour through a fine strainer. You will need 1 cup of mango puree. In a sauce pan, combine puree, milk, sugar, salt, and cardamom. Wisk to combine and place over medium heat, whisking often. Heat until warm. Whisk together egg yolks then temper with warm mango and milk. Return tempered yolk mixture to the sauce pan and whisk, until tiny bubbles appear. Continue to whisk with temp on medium-low, until mixture thickens. Remove from heat allow to cool, then stir in yogurt. Place mixture in the refrigerator and chill over night. When thuroughly cooled, place in ice cream machine and churn until fozen. Enjoy right away or freeze in an airtight container.