Frozen Mango Lassi Pie
Frozen Mango Lassi Pie
Inspired by the delicious Mango Lassi, this pie is a simple and refreshing treat for your next summer get-together!
Equipment
- Ice Cream Maker
- 9" deep dish pie plate
- food processor or regular blender
- Fine mesh sieve
Ingredients
Mango Lassi Filling
- 6 Mangoes, Ataulfo variety, almost overripe (aka Champagne or Honey mangoes)
- 2 cups Greek yogurt, plain, unsweetened, whole milk
- 1/2 cup granulated sugar
- 1/4 cup honey, mild flavor (clover, orange blossom or wildflower work well)
- 1 tsp lime zest, finely chopped
- 1/2 tsp kosher salt
- 1/2 cup heavy cream, for garnish (optional)
- 1 lime, for garnish (optional)
Cookie Crust
- 1 pkg Golden Oreos
- 1/4 cup unsalted butter, melted
- 1/4 tsp ground cardamom
- 1/4 tsp kosher salt
Instructions
Prepare the Mango Lassi Filling
- Set 1 mango aside to use as a garnish. Peel and scoop the flesh out of the remaining 5 mangoes and puree until very smooth in your processor or blender. Push the puree through a sieve to catch any tough mango fibers. (There shouldn't be many--ripe Ataulfo mangoes are very tender and almost buttery in texture.)
- Put the mango puree back in your processor and add the yogurt, sugar, honey, salt, and lime zest. Puree until very smooth. Chill the mango lassi mixture in the fridge while preparing the cookie crust.
Prepare the Cookie Crust
- Preheat oven to 350°F and adjust rack to middle position.
- Toss the entire package of Golden Oreos into your processor or blender and process until finely ground. (You do NOT need to remove the cookie filling!)
- Add the melted butter, cardamom, and salt, and process until mixture is homogenous and has the texture of damp sand.
- Use your fingers and the bottom of a glass to firmly press the cookie crust into the pie plate, working to create an even thickness.
- Set the pie crust on a cookie sheet and bake for 20-25 minutes or until the crust is well browned. Allow the crust to cool completely.
Putting it all together
- Once the mango lassi mixture is thoroughly chilled, run it through your ice cream maker according to manufacturer's instructions. Immediately spoon the soft serve mango lassi into the completely cooled cookie crust, wrap well with plastic wrap and aluminum foil, and freeze for a minimum of 4 hours or until your pie is completely frozen.
- When ready to serve, garnish with diced mango, lime slices, and whipped cream. Run a sharp knife under hot water to help cut the pie slices more easily. Enjoy!
