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Sweet ripe mango, tangy Greek yogurt, and bright lime juice unite in these winning popsicles.
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Tart, sweet, and very rich, this simple mango sorbet has a creamy texture verging on ice cream.
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This smoothie is a mash-up of a lassi, the Indian yogurt drink, and the spicy mangoes sold by street vendors.
Mango Lassi
Canned Kesar mango purée is the key to making this bright and floral drink year-round. This lassi is sweetened with a touch of nutty palm sugar syrup and finished with a squeeze of fresh lime juice.
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A mango ice cream made without an ice cream churner! It's creamy and scoopable, just like store bought ice cream, no iciness in sight. The secret? Condensed milk and fresh mango!
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The tartness of yogurt and lemon are dialed up still further with a pinch of citric acid crystals.
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The classic creamsicle gets an upgrade with tangy yogurt and a big jolt of orange zest to bolster the fruit's bittersweet citrus edge.
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Mangonada
The secret to this bracingly spicy, sweet, tart, salty, icy, and refreshing Mexican drink is to use the most flavorful mango and chamoy possible. That means buying frozen or canned mango pulp and making the chamoy from scratch.
Frozen Yogurt
The best frozen yogurt is also the easiest to make. It's just full-fat yogurt and sugar, and churns up into a creamy yet fresh-tasting frozen dessert that does justice to all of yogurt's natural tangy flavors.
A creamy, tangy fro-yo rich with mango sweetness and lime.
Serve With
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Vada Pav
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