This no-churn mango lassi ice cream is the perfect refreshing dessert to keep in your freezer all summer long. Made with just 5 simple ingredients, it’s creamy, luscious, and tastes exactly like the most delicious mango lassi you’ve ever had, frozen into a dreamy ice cream. Freeze it in a bowl or turn it into popsicles for a fun summer treat for the kids.
It’s no secret that mango lassi is one of the most popular summer drinks, and not just in South Asia. No one can turn down an ice-cold glass of mango lassi on a hot summer day; it just hits the spot like nothing else. So why not take it a step further and turn it into a creamy, dreamy homemade mango ice cream?
The base is made with cream AND Greek yoghurt, which makes it extra luscious and rich, no ice cream machine needed. Best part? It comes together with only five ingredients.
Why This Recipe Works
- No ice cream machine needed: This is a completely no-churn mango lassi ice cream that anyone can make at home.
- Only 5 ingredients: Simple pantry and fridge staples, no complicated steps.
- Cream + Greek yoghurt base: The combination gives you an ultra-creamy, velvety texture that regular no-churn ice cream can’t match.
- Authentic mango lassi flavor: Cardamom and fresh mango puree make this taste just like the real thing.
- Works as popsicles too: Freeze in popsicle molds for a fun snack for kids and adults.
Before You Start
I always measure ingredients in grams, never in cups. A kitchen scale is the most reliable way to bake accurately. Cups can vary wildly depending on how you scoop, which affects the final result. If you don’t have a scale yet, I’d really encourage you to grab one before starting. If that’s not possible, you can use an online gram-to-cup converter, but please note that I can’t guarantee the accuracy of those measurements.
Ingredients & Why They Work
- Liquid whipping cream: whipping cream gives the ice cream its light, airy texture. It whips up beautifully and creates the creamy base.
- Greek yoghurt: This is what gives it the classic mango lassi tang. Greek yoghurt is thick and low in water content, which keeps the ice cream creamy rather than icy. Do not substitute with regular yoghurt.
- Condensed milk: The sweetener and the secret to no-churn ice cream. It keeps the texture smooth and scoopable straight from the freezer.
- Mango puree: Use the freshest, ripest mangoes you can find for the most vibrant flavor. Canned mango puree works in a pinch but won’t have the same freshness.
- Cardamom powder: The spice that ties everything together and gives this its unmistakable desi flavor. You can skip it if preferred.
How to Make No-Churn Mango Lassi Ice Cream
Step 1: Combine All the Ingredients
Add the whipping cream, Greek yoghurt, condensed milk, mango puree, and cardamom powder to a large bowl. Using an electric mixer, whisk on high speed for 3–5 minutes until the mixture is thick, fluffy, and holds its shape. For the best results, use the sweetest, ripest mangoes you can find.
Note: Stick to Greek yoghurt here; regular yoghurt has a much higher water content and will result in an icy texture rather than a creamy one.
Step 2: Add the Toppings
Transfer the mixture into a freezer-safe container or popsicle molds. Drop small spoonfuls of mango puree on top and swirl them through. Finish with a dusting of cardamom powder and a few saffron strands if desired.
Step 3: Freeze and Enjoy
Cover tightly and freeze for a minimum of 8 hours, or overnight. When ready to serve, leave it out at room temperature for 2–3 minutes to soften slightly before scooping.
Variations & Serving Ideas
- Kesar mango lassi ice cream: Add a generous pinch of saffron to the base before whisking for a beautiful golden hue and deeper flavor.
- Pistachio topping: Sprinkle finely crushed pistachios on top before freezing for a classic mango lassi finishing touch.
- Mango lassi popsicles: Pour the mixture directly into popsicle molds and freeze for at least 8 hours. Perfect for a quick summer treat for the kids.
Storage
This mango lassi ice cream can be stored in the freezer for up to three months. Make sure to keep it tightly covered to avoid freezer burn.
Frequently Asked Questions
- What is mango lassi ice cream?
Mango lassi ice cream is a frozen dessert inspired by the classic South Asian mango lassi drink. It combines the key elements of a mango lassi: fresh mango, yoghurt, and aromatic spices like cardamom into a creamy, no-churn homemade mango ice cream.
- Can I use regular yoghurt instead of Greek yoghurt?
No. Greek yoghurt has a higher fat content and significantly lower water content than regular yoghurt, which is what makes this ice cream creamy and luscious. Using regular yoghurt would result in an icy, grainy texture.
- Which mango puree should I use?
Fresh mango puree made from ripe, sweet mangoes is highly recommended for the most vibrant flavor. Canned mango puree can work as a substitute, but it won’t give the same fresh, bright taste.
- Can I skip the cardamom powder?
Yes, absolutely. You can customise this no-churn mango lassi ice cream to your preference and leave out the cardamom. It will still be delicious.
- Can I make this without an electric mixer?
An electric mixer is strongly recommended, as it aerates the cream and gives the ice cream its light, fluffy texture. Whisking by hand is very difficult to achieve the same result and will take significantly longer.
- Can I add nuts to the ice cream?
Chopped nuts like almonds and pistachios are a popular topping for mango lassi, so they would definitely work with the flavors. I recommend adding them as a topping rather than mixing them into the base; that way, they don’t disrupt the smooth, creamy texture.
- Can I turn this into popsicles?
Yes! This mixture makes the perfect mango lassi popsicles. Simply pour into popsicle molds and freeze for at least 8 hours. They make a delicious, quick summer treat for kids and adults.
Ready to Make This No-Churn Mango Lassi Ice Cream?
This is one of those recipes that is stupidly simple to make but turns out absolutely incredible every single time. Whether you’re making it as a fun summer activity with the kids, serving it at a summer party, or just craving a homemade Indian mango dessert, this no-churn mango lassi ice cream never disappoints.
No-Churn Mango Lassi Ice Cream (5 Ingredients)
Equipment
- Electric mixer with hand whisk
- Popsicle mold optional, if using
Ingredients
- 150 ml liquid whipping cream
- 100 grams Greek yoghurt
- 60 grams condensed milk
- 100 grams mango puree
- 1 tsp cardamom powder
- 20 grams mango puree for topping
- Pinch of cardamom for topping
- Pinch of saffron for topping
Instructions
- Add the whipping cream, Greek yoghurt, condensed milk, mango puree, and cardamom powder to a bowl and whisk on high speed for 3–5 minutes until thick and fluffy. Use the ripest, sweetest mangoes for the best flavor.
- Transfer into a freezer-safe container or popsicle molds. Swirl in small dollops of mango puree, then finish with a dusting of cardamom and a few saffron strands.
- Cover tightly and freeze for at least 8 hours or overnight. Let it sit at room temperature for 2–3 minutes before serving.
Notes
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram!
Until next time!
