Ultimate Vegan Mango Lassi Sorbet: Your Guide to a Refreshing, Dairy-Free Treat
Experience pure bliss with this creamy, tangy vegan mango lassi sorbet. Crafted with fresh, ripe mangoes, silky coconut yogurt, and a hint of zesty lime, this dairy-free dessert is the quintessential refresher for any warm day. Dive into a scoop of tropical paradise!
The UK has been experiencing an unusually persistent heatwave lately, making cool and refreshing treats an absolute necessity. To escape the scorching sun, I’ve found myself taking my beloved dog, Ringo, out for our walks either at the break of dawn or much later in the evening. In between, my days are filled with plenty of iced coffee and a constant craving for anything that can beat the heat. This is where a batch of my homemade vegan mango lassi sorbet truly shines, providing the perfect icy relief!
The inspiration for this incredibly smooth and tangy mango lassi sorbet sprang from a memorable visit to Chin Chin Labs ice cream parlour in Camden. If you’re ever in the area and appreciate innovative frozen desserts, I wholeheartedly recommend a visit. Their unique method of freezing ice creams fresh to order using liquid nitrogen results in an unbelievably smooth texture that’s simply unparalleled. Beyond their ingenious technique, their flavour combinations are truly extraordinary, and I was particularly impressed by their delightful range of vegan options.
On my last trip, I savoured a vegan mango lassi sorbet that was so exceptionally good and wonderfully refreshing, it left a lasting impression. I immediately knew I had to try and recreate its magic at home. After some experimentation, I believe I’ve successfully captured the essence of that delightful treat, resulting in a homemade version that’s just as satisfying and bursting with flavour.
Crafting Your Perfect Vegan Mango Lassi Sorbet
The foundation of this exquisite vegan mango lassi sorbet relies on fresh, perfectly ripe mangoes, which are blended with unsweetened coconut yogurt, a simple sugar syrup, and a squeeze of fresh lime juice. The process itself is surprisingly quick and straightforward, making it an accessible recipe for even novice dessert makers. However, one crucial step for achieving that signature smooth sorbet texture is ensuring the base mixture is thoroughly chilled before it goes into your ice cream maker.
For optimal results, I typically prepare the sorbet base the day before I plan to freeze it. This allows ample time for the mixture to chill completely, ideally overnight, in the refrigerator. This extended chilling period is vital as it helps prevent the formation of large ice crystals during the churning process, leading to a much smoother, more luxurious sorbet. Furthermore, it gives me the perfect opportunity to place the bowl of my ice cream maker into the freezer well in advance, guaranteeing it’s perfectly frozen and ready for action when I’m ready to churn.
The Secret to its Creaminess and Tang: Coconut Yogurt and Zesty Lime
The addition of unsweetened coconut yogurt is a game-changer for this vegan sorbet. While mango remains the undisputed star, the coconut yogurt introduces a subtle yet delightful tang and a touch of creamy richness that elevates the texture, making it feel more indulgent than a traditional sorbet. It’s the perfect dairy-free alternative that mimics the lusciousness of a classic lassi without overpowering the tropical mango flavour. The coconut notes are beautifully complementary, enhancing the overall deliciousness without making the sorbet overtly “coconutty.”
To further brighten and lift the vibrant mango flavour, a generous touch of lime juice and finely grated lime zest is incorporated. This citrusy addition provides a refreshing sharpness that cuts through the sweetness of the mango, preventing it from becoming cloyingly rich. The lime acts as a natural flavour enhancer, making each spoonful taste even fresher and more invigorating without ever dominating the primary mango profile. It’s a carefully balanced combination that truly makes this sorbet sing.
Optional Extras: Elevate Your Sorbet Experience
While this vegan mango lassi sorbet is utterly delicious as is, there are a couple of optional additions you might consider to customize the flavour and texture even further:
- Ginger Infusion: For those who appreciate a hint of warm spice, you can easily introduce a ginger flavour. Simply reduce the granulated sugar in the recipe to 120g and replace it with 2-3 tablespoons of stem ginger syrup. This will impart a delightful, subtle warmth that perfectly complements the tropical mango.
- Boozy Tropical Kick: For an adult-friendly version, consider adding 2-4 tablespoons of rum to the mixture. Not only does this lend a wonderful boozy, tropical note, but it also has the practical benefit of making the sorbet a little softer, allowing it to be served almost straight out of the freezer without needing to soften first. However, exercise caution and do not go overboard with the rum. Adding too much alcohol will significantly lower the freezing point of the mixture, preventing the sorbet from properly solidifying. You could end up with a slushy consistency rather than a smooth sorbet. Stick to the recommended amount for the best results.
No Ice Cream Maker? No Problem!
Don’t have an ice cream maker? You can still enjoy this fantastic vegan mango lassi sorbet! While the texture might not be quite as incredibly smooth as a machine-churned version, it will still be incredibly delicious and refreshing. It just requires a little more hands-on effort:
- Pour the thoroughly chilled mango lassi sorbet mixture into a freezer-safe container. A shallow, wide container is often better as it allows for quicker and more even freezing.
- Place the container in your freezer.
- Every 30 minutes or so, take the container out. Using a sturdy fork or a whisk, vigorously break up any ice crystals that have formed and give the mixture a thorough stir. The goal is to distribute the freezing mixture evenly and break down nascent ice formations.
- Return the container to the freezer and repeat this process every 30 minutes for at least 2-3 hours, or until the sorbet has reached a soft-serve consistency. The more diligently you stir, the smoother your final sorbet will be. Once it’s firm enough, you can leave it to freeze completely without further stirring, though a final stir before it sets entirely can help.
Vegan Mango Lassi Sorbet Recipe
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Mango Lassi Sorbet (Vegan)
Ingredients
- 150 g (¾ cup) granulated sugar
- 120 ml (½ cup) water
- 3 large ripe mangoes peeled and diced for optimal flavour
- 375 g (1 ½ cups) unsweetened dairy-free coconut yogurt
- finely grated zest and juice of 1 fresh lime
- small pinch of salt
Instructions
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Combine the granulated sugar and water in a small saucepan. Heat the mixture gently over low to medium heat, stirring continuously until all the sugar has completely dissolved and the syrup is clear. Once dissolved, remove from heat.
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Carefully pour the prepared sugar syrup into a blender. Add the peeled and diced ripe mangoes, the unsweetened dairy-free coconut yogurt, the finely grated lime zest, fresh lime juice, and the small pinch of salt. Blend all ingredients together until the mixture is exceptionally smooth and free of any mango lumps.
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Transfer the blended sorbet mixture to a container, cover it securely, and place it in the refrigerator. Allow it to chill overnight, or for a minimum of 4 hours, ensuring it is thoroughly cold. This chilling step is essential for the best sorbet texture.
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Before churning, give the chilled mixture a final stir. Pour it into your ice cream maker and churn according to the manufacturer’s specific instructions until it reaches a soft-serve consistency. Once churned, transfer the sorbet to a freezer-safe container, cover it tightly, and place it back in the freezer for at least two hours to firm up properly before serving.
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When fully frozen, this sorbet will be quite firm. For the best serving experience, allow it to sit at room temperature for 5-10 minutes to soften slightly before scooping and enjoying.
Notes
Optional Enhancements & Tips:
If you desire a hint of ginger, you can adjust the sugar content. Reduce the granulated sugar in the sorbet mixture to 120g and add 2-3 tablespoons of stem ginger syrup. This substitution introduces a beautiful, subtle warmth that perfectly complements the tropical mango.
For those seeking a tropical, boozy kick, incorporate 2-4 tablespoons of rum into the sorbet base before chilling and churning. An added benefit of introducing alcohol is that it helps to make the sorbet a little softer, allowing you to serve it more easily straight from the freezer without a long softening wait. However, it’s crucial not to add an excessive amount of alcohol. Too much rum will significantly lower the freezing point of the mixture, which could prevent the sorbet from freezing properly, resulting in a slushy texture rather than a firm, scoopable sorbet. Adhere to the recommended quantity for optimal results.
For a more pronounced authentic Indian lassi flavour profile, consider adding a tiny pinch (about ¼ teaspoon) of ground cardamom or a few strands of saffron infused in a tablespoon of warm water to the mixture before blending. These spices elevate the mango and coconut notes beautifully.
When selecting mangoes, choose ones that are ripe but firm. They should have a fragrant aroma and yield slightly to gentle pressure. Overripe mangoes can make the sorbet too sweet and mushy, while underripe ones lack flavour.
Craving more delightful frozen treats? Explore my delicious damson and gin sorbet recipe for another unique and refreshing experience!