Dairy: Mango Lassi

## Variant 1 (7/25/24):

I1: 1 can mango
I2: 1 cup high fat greek yogurt (9g per ⅔ cup is what I found)
I3: 1.5 tsp cardamom
I4: ⅓ cup sugar
I5: ⅓ cup sunflower seed oil

I(1-5)
O1: Blend
O2: Churn

### Notes

I think the review was positive, except it was a little icy. I'm going to remake it with a little more fat. I'm also going to test churn vs. creami.

## Variant 2 (2/21/25)

I1: 1 can mango
I2: 1 cup Indian yogurt (8g per cup)
I3: 1.5 tsp cardamom
I4: 1/3 cup sugar
I5: 1/2 cup sunflower seed oil

I(1-5)
O1: Blend
O2: Churn

### Notes

## Variant 3 (3/12/25)

I1: 1 can mango
I2: 1 cup Greek yogurt (9g per 2/3 cup)
I3: 1.5 tsp cardamom
I4: 1/2 cup sugar
I5: 1/2 cup sunflower seed oil

I(1-5)
O1: Blend
O2: Spin

### Notes

Prior batches were a bit icy. I tried adding both fat and sugar to this one.

## Variant 4 (4/23/26)

I1: 1 batch Mango ice cream
I2: 1 batch Yogurt ice cream

O1: Place both batches of ice cream in a bin and mix/marble.

### Notes

I marbled two batches to get a creamier result on the mix, and hopefully bring out both flavors better.

### Result:

Feedback was that this was creamier than the standard homogenous mix. Other feedback asked for more pronounced mango flavor. Consider 2:1 ratio of mango to yogurt next time. Also, add 2 tsp of cardamom to the yogurt ice cream so mang, yogurt, and cardamom all come through.