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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Creamy Mango Ice Cream with Lassi Frozen Yogurt Option

    Creamy Mango Ice Cream with Lassi Frozen Yogurt Option

    0
    By Alisa Fleming on June 9, 2022 Dairy Free Desserts, Dairy-Free Recipes

    Chill out with this dairy-free mango ice cream recipe. It was submitted by Heidi Jones many years ago as an official entry in one of our recipe contests. Heidi uses a combines a little rich coconut milk with thickened dairy-free creamer and fresh fruit to create a mango ice cream that’s creamy, but still relatively light.

    Dairy-Free Mango Ice Cream Recipe with Lassi Option - also vegan, gluten-free, soy-free, and optionally nut-free

    Dairy-Free Mango Ice Cream with Lassi Frozen Yogurt Option

    Be sure to choose mangos with low to no fibers for your mango puree. This helps to ensure a smooth, creamy mango ice cream. Honey or Ataulfo mangos are an ideal option, but Keitt and Kent mangos are also good options. Avoid Francis, Haden, and Tommy Atkins mangos, which tend to be more fibrous.

    In her original mango ice cream recipe, Heidi likes to add cardamom for a mango lassi vibe. We’ve made this an option, as this cool dessert is still delicious without this somewhat exotic spice.

    Dairy-Free Mango Ice Cream Recipe with Lassi Option - also vegan, gluten-free, soy-free, and optionally nut-free

    Special Diet Notes: Dairy-Free Mango Ice Cream

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and allergy-friendly.

    Dairy-Free Mango Ice Cream
     
    Print
    Prep time
    10 mins
    Cook time
    5 mins
    Total time
    15 mins
     
    Please note that the Prep time is hands-on time only. Allow ample time for chilling and churning.
    Author: Heidi Jones
    Recipe type: Dessert
    Cuisine: American
    Serves: About 1-1/2 quarts
    Ingredients
    • 1 cup full-fat canned coconut milk
    • ½ cup sugar
    • 2 tablespoons arrowroot starch (can sub non-GMO cornstarch)
    • 2 cups pureed mango
    • 2 cups dairy-free vanilla coffee creamer (Heidi uses So Delicious French Vanilla Coconut Creamer)
    Instructions
    1. In a medium saucepan, whisk together the coconut milk, sugar, and starch until the starch dissolves. Whisk in the mango and creamer.
    2. Place the pan over medium-high heat, and bring it to a boil. Let it boil for 1 minute, then remove it from the heat.
    3. Pour the mixture into a large container, and let it cool to room temperature.
    4. Cover the mixture with plastic wrap touching the surface (to keep a skin from forming).
    5. Refrigerate the mixture for 2 hours, or until cool.
    6. Process the mixture in your ice cream maker according to the manufacturer's instructions.
    7. Pack the ice cream into a freezer-safe container, and freeze. It should be hard-packed in about 4 hours.
    Notes
    Chunky Variation: Before pureeing your mango, dice some in small pieces and add to the last 5 minutes in the ice cream maker.

    Mango Lassi Variation: Whisk 1 teaspoon ground cardamom in with the creamer and mango. You can also substitute dairy-free yogurt for the creamer for a true lassi and frozen yogurt vibe.

    No Ice Cream Maker? See How to Make Dairy-Free Ice Cream Without an Ice Cream Maker.
    Nutrition Information
    Serving size: ½ cup Calories: 165 Fat: 5g Saturated fat: 4.3g Carbohydrates: 28.8g Sugar: 27.2g Sodium: 4mg Fiber: 1.4g Protein: .9g
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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