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