Mango lassi nice cream is my favorite banana ice cream variation so far!
I was first introduced to Mango Lassi a few years ago and it was love at first sip. My friend, Gayu, whipped up my first lassi using vanilla ice cream and frozen mango. The delicious smoothie was cool and refreshing, replete with all the tropical flavors of summer. This yummy recipe combines my obsession with banana ice cream and the tropical flavors of an Indian speciality that your whole family will enjoy.
While traditional Lassi is made with yogurt or milk, my recipe is completely dairy free/vegan so you can enjoy it on any food lifestyle.Print
mango lassi nice cream
3 banana (peeled, sliced, and frozen for at least 2 hours)
1/2 Cup light coconut milk
1 C frozen mango chunks
1/4 teaspoon cardamom
1/2 teaspoon turmeric (the turmeric is optional in this recipe. I used it to give the ice cream a more vibrant, yellow color and to reap the benefits from the loads of antioxidants that this spice contains)
Combine all the ingredients in a food processor. You’ll need to stop a few times and clean down the sides of the mixing bowl with a spoon. Continue to process until you have a smooth, ice cream- like consistency.
Serve as is for delicious soft serve or let the ice cream harden in the freezer for a 1/2 hour before serving.
Top with cardamom and coconut shreds for a mouth-watering presentation.