Sous Vide Mango Lassi

(9)

Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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The mango lassi, a popular yogurt-based Indian and Pakistani drink is often our favorite part of going out for Indian food. Now that we can make it from scratch at home, it's a perfect treat. NOTE: When you’re cooking something for this long, be sure to check the water level in your pot from time to time. You’ll most likely lose some to evaporation and you need to keep enough water in your vessel to keep your Anova Sous Vide Precision Cooker running. We’ve found that covering it with plastic wrap or foil really helps with water loss.
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Ingredients for 8

  • 1 quart plus 2 cups whole milk

  • 3 tablespoons yogurt with live active cultures, like full-fat Fage

  • 2 mangos, peeled, pitted, and diced

  • 1/4 cup granulated sugar

  • 1 cup ice

  • 1 tablespoon vanilla extract

  • 1/2 teaspoon kosher salt

  • Fresh mint leaves, for garnish

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 115°F (46.1°C).

  • Step 2

    In a medium saucepan over medium heat, heat 1 quart milk to 180ºF. Pour the milk into a large canning jar and cool until it reaches 100–120ºF.

  • Step 3

    Stir in the yogurt, seal with lid, and place in the water bath. Set the timer for 24 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the jar submerged.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the jar from the water bath and transfer to an ice bath. When cool, transfer to the refrigerator for at least 8 hours.

    • Step 1

      Combine remaining 2 cups milk, mango, ice, sugar, vanilla, salt, and chilled yogurt in a blender. Puree until smooth. Serve in tall glasses garnished with mint.

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115 F / 46.1 C Recipe Temp
Recipe Time
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