My father dislikes yogurt — a somewhat unusual anti-preference for an Indian. Allegedly it stems from childhood, but as a result he never eats it.
I was at home last weekend and my mother, who has long been disappointed that she rarely gets to enjoy my ice cream, asked me to make some. My parents are mango fiends, so much so that they have a container of pre-cut mango sitting in the fridge — because the idea of having to wait two minutes while you peel and cut a whole one is obviously horrifying. So I suggested making mango lassi ice cream, based on the classic Indian drink of pureed mango, yogurt, and a touch of sugar.
“But your father doesn’t eat yogurt,” my mother pointed out.
“Don’t tell him it’s lassi, just say it’s mango ice cream. He’ll never figure it out,” I replied.
And he didn’t. In fact, he liked it so much he went back for seconds.
Suchi’s Mango Lassi
¾ lb sliced mango
½ cup sugar
2 cups yogurt
½ cup cream
½ teaspoon vanilla
Pinch of salt
Using an immersion blender, blend all the ingredients until smooth. Refrigerate for two hours. When chilled, process in ice cream maker according to manufacturer’s instructions. Freeze for eight hours.