Recipe courtesy of High Point Creamery

Vegan Mango Lassi Ice Cream

  • Level: Easy
  • Total: 1 hr 35 min (includes cooling and freezing times)
  • Active: 35 min
  • Yield: About 1 quart
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1 pound fresh mango or thawed frozen mango

2 1/4 cups granulated sugar

One 14-ounce can coconut milk, such as Thai Kitchen

1/4 cup corn syrup or tapioca syrup 

Pinch of salt 


Special equipment:
an ice cream maker
  1. In a saucepan, add the mango and sprinkle to cover with 1/4 cup of the sugar. Over medium heat, cook the mango until softened and beginning to break apart, 8 to 10 minutes. Remove from the heat and puree until smooth in a blender or food processor (or an immersion blender works too).
  2. In another saucepan, add the coconut milk, corn syrup, a pinch of salt and the remaining 2 cups sugar. Cook until the coconut milk has broken down and the sugar is fully incorporated. Add to the mango mixture and puree to incorporate.
  3. Refrigerate the mixture until completely cooled. Freeze in an ice cream maker, following the manufacturer's instructions to process.