Recipe courtesy of Bal Arneson
Episode: Indian Brunch
16 hr 20 min
10 min
2 servings


  • 1 cup Homemade Yogurt, recipe follows
  • 1/2 cup crushed ice
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground fennel
  • 1/8 teaspoon ground cloves
  • 1 ripe mango, cut into large chunks, or 1 cup mango puree
Homemade Yogurt:
  • 1 litre whole milk
  • 3 tablespoons low-fat yogurt


Place the Homemade Yogurt, ice, cardamom, fennel, cloves and mango in a blender and puree until very smooth. Serve right away.

Homemade Yogurt:

Heat the milk to 100 degrees F, and then pour into a wide-mouthed thermos. Add the yogurt and mix thoroughly. Put the lid on, wrap the thermos in 2 or 3 thick towels and place in a warm, draft-free place overnight. Pour into containers with tight fitting lids and place into the refrigerator until the yogurt thickens. 

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