Mango Lassi Sorbet (Vegan)

Ingredients

• 150 ggranulated sugar
• 120 mlwater
• 3 largeripe mangoes, peeled and diced
• 375 gunsweetened dairy-free coconut yoghurt
• 1lime, finely grated zest and juice
• A pinchsalt

Instructions

1. 1

   Make the syrup

   Put the sugar and water in a small pan. Heat gently, stirring, until the sugar has dissolved.

2. 2

   Blend the mixture

   Pour the syrup into a blender and add the diced mango, coconut yoghurt, lime zest and juice, and salt. Blend until completely smooth.

3. 3

   Chill overnight

   Cover the mixture and refrigerate overnight, or for at least a couple of hours, until thoroughly chilled.

4. 4

   Churn the sorbet

   Stir the chilled mixture, then churn it in an ice cream maker according to the manufacturer's instructions. Once frozen, transfer it to a container and freeze for a couple of hours to firm up.

5. 5

   Soften before serving

   When fully frozen, the sorbet will be quite firm. Leave it at room temperature briefly so it softens a little before serving.

What is mango lassi sorbet?

Lassi is a yoghurt-based drink associated with India, often served sweet or savoury. This frozen version takes its cue from the sweet, fruity style, pairing mango with yoghurt and a bright note of lime.

Coconut yoghurt keeps the mixture dairy-free, while churning gives it a scoopable texture. The simple sugar syrup sweetens the fruit and helps the blended base freeze evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 125 calories, 1g protein, 25g carbs, 2g fat.

Most of the carbohydrates come from the added sugar and mango, while coconut yoghurt contributes some fat and a little protein; the exact balance depends on the yoghurt brand. Serve a scoop with fresh fruit or after a meal with a protein-rich main to make the overall plate more balanced.

Choose ripe mangoes

Ripe fruit: use mangoes that give slightly when pressed and smell fragrant. Their sweetness and flavour are central to the sorbet, so very firm or underripe fruit can make the result less vivid.

Even pieces: dice the peeled mango before blending so it combines readily with the yoghurt and syrup.

Dissolve the sugar gently

Low heat: stir the sugar and water as they warm, and take the pan off the heat once no sugar crystals remain. The recipe needs a clear syrup, not a browned or reduced one.

Cool the base: blend the syrup with the other ingredients, then chill the covered mixture thoroughly before churning. Starting cold helps it freeze in the ice cream maker.

Get a smooth texture

Blend well: keep blending until no noticeable mango pieces remain. A smooth base is the starting point for an even sorbet.

Churn and firm: follow your ice cream maker's instructions, then give the sorbet a couple of hours in the freezer. If it has frozen very hard, let it soften briefly at room temperature before scooping.

Balance the lime and coconut

Lime: the zest and juice add a sharp, fragrant contrast to sweet mango. Grate the zest finely so it disperses through the base.

Coconut yoghurt: choose an unsweetened dairy-free variety so the mango and measured sugar remain the main sources of sweetness. Stir it before measuring if it has separated.

Plan the serving

Make ahead: allow time for both chilling and freezing after churning; the active preparation is brief, but the mixture needs to be cold before it goes into the machine.

To serve: offer a modest scoop after a meal or alongside fresh fruit. The clean, tangy flavour also works well as a refreshing dessert on a warm day.

Recipe notes & tips

• Use mangoes that are fully ripe for the fullest fruit flavour.
• Stir the syrup while heating so the sugar dissolves without browning.
• Chill the blended base thoroughly before churning.
• Follow your ice cream maker's instructions for churning time.
• Let very firm sorbet soften briefly at room temperature before scooping.

Variations

• More lime: Add extra finely grated zest for a sharper citrus note.
• Cardamom: Blend in a small pinch of ground cardamom for a warm aromatic note.
• Riper fruit: Use very fragrant mangoes for a more pronounced mango flavour.
• Coconut finish: Scatter a little toasted coconut over each serving.
• Fresh garnish: Serve with a few pieces of diced mango for extra fruit texture.

Common mistakes to avoid

• Underripe mangoes: They can taste less sweet and fragrant; choose fruit that gives slightly when pressed.
• Undissolved sugar: Grainy syrup can leave crystals in the base; stir gently until the sugar has dissolved.
• Warm base: It will not be properly chilled for churning; refrigerate it overnight or for at least a couple of hours.
• Skipping the churn: The recipe relies on an ice cream maker for its frozen texture; churn according to the machine's instructions.
• Serving straight from the freezer: Fully frozen sorbet can be firm; leave it at room temperature briefly before scooping.

How to store

Keep the sorbet covered in a freezer-safe container in the freezer. It is firm when fully frozen, so let it soften briefly at room temperature before serving; the recipe does not specify a storage duration.

Frequently asked questions