I spent a semester living abroad in Sri Lanka (something like 17-years-ago). The food of Sri Lanka is very similar to Indian food, with lots and lots of coconut in it. Everything was made with coconut. And chilis. Seriously spicy food. At first I had a tough time adjusting to the diet.
Dessert was less common there and often was fruit. So, this ice cream reminds me Sri Lanka. Coconut and mango, with cardamom, only lightly sweetened. If you like more sweet, add more honey (I will give you a range in the recipe). I have made several batches of this ice cream. In the photo above you will see one scoop is more orange than the other. That is the natural variation in mango colors. For the lighter one I used frozen (then thawed) mango chunks. It was not as good. For the more orange version I used two very ripe and juicy mangoes. Delicious.
While planning for this post, I ask my husband, “How can I make Mango Lassi Ice Cream cute?”
He said, “How about a dog”.
“You know, Lassie”, said my husband Tim.
Oh, that is it! I have to do that! I was laughing hysterically. (Easily inspired/amused I guess!) So, yes, just for my amusement and out of dedication to the blog I purchased a collie cookie cutter.
I laid the kiwi and grapes out on the plate, then poured vegan jello (coconut water and agar agar) over the top. Let that set while I prepared the flowers, then quickly assembled the whole thing.
Mango Lassi Ice Cream Recipe
1 13.5 ounce can coconut milk (full fat)
1/3-1/2 cup honey (or agave for vegan)
1/2 cup coconut water or other non-dairy milk
1/2 teaspoon ground cardamom (cardomom is a strong flavor, you can use less if you prefer)
2 cups mango chunks
Combine the coconut milk, honey, and coconut water in a large sauce pan. Bring to a boil (whisking occasionally as it heats). Add the cardamom. Reduce the heat and simmer for 3 minutes, whisking frequently. (This heating process is important for the texture of the ice cream.) Set aside to cool in the refrigerator for a few hours.
Combine the chilled ice cream mixture and mangoes in a food processor and blend until smooth. Pour into an ice cream maker and use according to the manufactures instructions.
Enjoy! (If you have left overs in the freezer, just let the ice cream soften a bit before enjoying again.)
I am sharing this recipe on Slightly Indulgent Tuesdays, Whole Foods Fridays, Melt in Your Mouth Mondays, Meatless Monday, Mix it Up Monday, Allergy-Free Wednesdays, Wellness Weekend
You are such a food artist. WOW! That is the cutest thing ever. I love it. And I love that your husband was part of the creation.
I agree that fresh mango is much sweeter. I make a mango lime ice cream with coconut milk, and I have make it different ways (using frozen mango as well as fresh). The variation with the frozen mango was not nearly as tasty as the fresh, but if that’s all you can get it’s fine. But I agree that it will need more sweetener.
I have never tried cardamom in ice cream and I’m totally intrigued by this. I’m sure it’s delightful.
Thanks Amber. It is funny that you and I both posted a mango recipe this week. Your salad dressing looks great too!
Wow! I love this! So creative, beautiful, and fun!
I agree with Amber … you are an amazing food artist! As one who has a collie, I especially love your Lassie/Lassi art. ;-) The recipe sounds divine!
Thank you Shirley!
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