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Protocol: Greek Yogurt Mango Lassi Ice Cream (Ninja Creami)

Protocol: Greek Yogurt Mango Lassi Ice Cream (Ninja Creami)

Category: desserts Tags: #high-protein #batch-prep #low-mess Status: BETA Version: v0.1 Servings / Yield: 1 pint (4 servings, ~90g each) Prep time: 5 min Freeze time: 24 hours Tools: Ninja Creami, blender

Goal / Why this exists

Mango lassi-inspired frozen dessert. The yogurt tang is a feature here, not a bug — it’s authentic to lassi flavor. Cardamom adds warmth and complexity.

Hypothesis

Greek yogurt’s tanginess pairs naturally with mango and cardamom. Frozen mango adds body, natural sweetness, and helps mask any base iciness.

Nutrition (per serving, ~90g)

  • Calories: ~85
  • Protein: ~6g
  • Carbs: ~14g
  • Fat: ~1.5g

Note: Using 0% Greek yogurt. Mango adds natural sugars.

Ingredients

  • 180g Greek yogurt (0% fat)
  • 60g lite coconut milk (or 45g full-fat coconut cream)
  • 60g frozen mango chunks
  • 25g allulose (reduced — mango adds sweetness)
  • 3g vanilla extract (1/2 tsp)
  • 1g ground cardamom (~1/2 tsp)
  • Pinch kosher salt (Diamond Crystal)

Method

  1. Blend frozen mango with coconut milk until smooth.
  2. Add yogurt, allulose, vanilla, cardamom, and salt.
  3. Blend until fully incorporated and uniform color, ~45 seconds.
  4. Taste for sweetness — adjust allulose if needed before freezing.
  5. Pour into Ninja Creami pint container to max fill line.
  6. Freeze for 24 hours minimum. Must be frozen solid.
  7. Process on ICE CREAM setting.
  8. Check texture. Mango fiber may help — might need only 1 spin.
  9. Serve immediately for soft-serve, or freeze 1–2 hours for scoopable.

Success criteria

  • Distinct mango flavor, not muted
  • Cardamom present but not overpowering
  • Lassi-like tang that feels intentional
  • Smoother than vanilla base (mango fiber helps)

Variables to track

  • Iciness level (1-10)
  • Tang level (1-10) — should feel “lassi-like”
  • Mango flavor intensity (1-10)
  • Cardamom balance (too subtle / just right / overpowering)
  • Number of spins needed

Potential adjustments

  • If mango too subtle: increase to 80g, reduce yogurt to 160g
  • If cardamom overpowering: reduce to 0.5g
  • If too icy: increase coconut milk to 75g or use coconut cream
  • If too sweet: reduce allulose to 20g

Variations

  • Mango chili: Add pinch of cayenne for heat
  • Mango rose: Add 1g rose water (use sparingly)
  • Mango ginger: Add 3g fresh grated ginger

Storage & reheat

  • Keeps in freezer up to 2 weeks
  • RE-SPIN if frozen solid

See also

  • [[greek-yogurt-vanilla-bean_creami]] — same base, clean flavor test

Linked runs

  • (none yet)