Name: Dairy Free Mango Lassi Ice Cream
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Ingredients: 1 can (13.5 oz) Full-Fat Coconut Milk; 1/2 cup Granulated Sugar; 2 tbsp Light Corn Syrup; 1 tbsp Cornstarch; 1/2 tsp Ground Cardamom; 1/8 tsp Salt; 1 1/2 cups Mango Puree (Canned Alphonso Mango Pulp Or Blended Fresh Mango); 3/4 cup Plain Unsweetened Dairy Free Yogurt; 1 tbsp Fresh Lime Juice; 1/3 cup Shelled Pistachios, Chopped

I have always loved ordering a cold mango lassi at Indian restaurants, especially on warm days.

Turning those bright, fruity flavors into a scoopable homemade treat felt like a natural next step for my kitchen.

This dairy free mango lassi ice cream gives you that classic sweet and tangy taste without any regular milk or cream.

If your stomach cannot handle standard dairy, you already know how hard it can be to find rich frozen desserts that feel genuinely satisfying.

Coconut milk and plant yogurt create the base here, so you still get a smooth texture with zero dairy involved.

Why This Recipe Is a Keeper

Incredible Texture – The mix of coconut milk and dairy free yogurt creates an ultra creamy scoop without any dairy.

Authentic Flavor – Sweet mango pairs with fragrant cardamom to give you that classic, refreshing lassi taste in every bite.

No Ice Crystals – Using corn syrup and cornstarch keeps this frozen treat delightfully soft instead of hard and icy.

Bright and Balanced – A splash of fresh lime juice cuts through the rich sweetness for a truly vibrant dessert.

Here’s What You’ll Need

1 can (13.5 oz) Full-Fat Coconut Milk
1/2 cup Granulated Sugar
2 tbsp Light Corn Syrup
1 tbsp Cornstarch
1/2 tsp Ground Cardamom
1/8 tsp Salt
1 1/2 cups Mango Puree (Canned Alphonso Mango Pulp Or Blended Fresh Mango)
3/4 cup Plain Unsweetened Dairy Free Yogurt
1 tbsp Fresh Lime Juice
1/3 cup Shelled Pistachios, Chopped

How to Make It

Step 1

In a medium saucepan, whisk together the sugar, cornstarch, cardamom, and salt. Whisk in the coconut milk and corn syrup, then cook over medium heat, whisking constantly, for 5 to 6 minutes, until the mixture simmers and thickens slightly.

Step 2

Let the mixture cool for 15 minutes, then pour it into a blender with the mango puree, yogurt, and lime juice. Blend until completely smooth and silky, then taste and blend in 1 to 2 tbsp more sugar if your mango is not very sweet.

Step 3

Pour into a bowl, cover, and refrigerate for at least 4 hours or overnight, until very cold.

Step 4

Pour the chilled base into an ice cream maker bowl that has been frozen for at least 24 hours. Churn for 20 to 25 minutes, until thick and creamy.

Step 5

Quickly fold the chopped pistachios into the churned ice cream until evenly distributed.

Step 6

Spread into a 9×5-inch loaf pan, cover tightly, and freeze for 4 to 6 hours, until firm. Let sit at room temperature for 10 to 15 minutes before scooping.

Recipe Tips

Choose the Right Coconut Milk

You’ll get the best results if you use full-fat canned coconut milk rather than the kind sold in a carton. Carton coconut milk contains too much water, which causes ice crystals to form.

I recommend shaking the can well before opening it so the thick cream and liquid blend together smoothly.

If the cream on top is completely solid, gently warm the can in a bowl of warm water before measuring.

Use Canned Alphonso Mango Pulp

From my experience, canned Alphonso mango pulp gives you the best flavor and color. You can easily find it at any South Asian grocery store or online.

Fresh mangoes can often be fibrous and watery depending on the season.

If you decide to blend fresh mangoes instead, strain the puree through a fine mesh sieve to remove any stringy bits.

Pick a Thick Plant Yogurt

I recommend using a thick, plain coconut milk yogurt or cashew yogurt for this recipe.

Thin or runny dairy-free yogurts will dilute your base and make your ice cream feel icy instead of creamy.

Make sure the yogurt has a nice natural tang, because that sour note is what creates the classic lassi taste.

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