Mango lassi sorbet - a smooth, tangy vegan sorbet made with fresh mangoes, coconut yogurt and lime. The perfect refresher for hot weather!
The UK is in the midst of a seemingly never ending heatwave at the moment. I have been walking Ringo early in the morning and late in the evening to escape the heat, and staying out of the sun with plenty of iced coffee in between. Obviously it is perfect weather for ice cream and a batch of this vegan mango lassi sorbet has been helping to keep me cool!
The inspiration for this mango lassi sorbet came from a visit to Chin Chin labs ice cream parlour in Camden. If you haven't been before then you must give them a try someday. The ice creams are all frozen fresh to order using liquid nitrogen which makes them especially smooth and the flavours are innovative and incredibly delicious. They also have some lovely vegan options.
On my last visit there I had an incredible, refreshing vegan mango lassi sorbet. It was so good that I vowed to attempt to make my own version at home; I think I managed to recreate it pretty well!
I used fresh ripe mangoes for the base, blended with unsweetened coconut yogurt, sugar syrup and lime. It is very quick and simple to make, but the base needs to be chilled before you freeze it in your ice cream maker to ensure that it freezes properly.
I make the base the day before I want to freeze it and leave it (covered) in the fridge overnight. This also gives me a chance to put the bowl of my ice cream maker in the freezer so that it is properly frozen when I come to use it.
The coconut yogurt adds a subtle tang and touch of creaminess to the sorbet; and obviously coconut works really well with mango. The sorbet doesn't taste overtly coconutty, the mango is the dominant flavour; as it should be, but the coconut definitely adds to the delicious flavour.
A touch of lime juice and zest lifts and brightens the flavour and adds a hint of sharpness, without overpowering of course. It just makes the sorbet taste a little bit fresher.
If you like, you can reduce the sugar in the sorbet down to 120g and replace it with 2-3 Tbsp of stem ginger syrup to add a hint of ginger flavour.
Another tasty addition would be 2-4 Tbsp of rum for a boozy tropical kick! This will also have the benefit of making the sorbet a little softer so that you can serve it straight out of the freezer without waiting for it to soften first. Just don't go overboard and add too much as it will prevent the sorbet from freezing and you will end up with a slushy rather than a sorbet.
No Ice Cream Maker?:
If you don't have an ice cream maker you can still make this sorbet, it is just a little more work and it won't be quite as smooth. It will still be delicious though!
Pour the mango lassi sorbet mixture into a freezer safe container and pop it in the freezer. Every 30 minutes or so, take it out and use a fork to break up any ice crystals and give it a good stir then put it back in the freezer. Repeat this until it has reached soft serve consistency.
Vegan Mango Lassi Sorbet Recipe:
Mango Lassi Sorbet (Vegan)
- 150 g (¾ cup) granulated sugar
- 120 ml (½ cup) water
- 3 large ripe mangoes peeled and diced
- 375 g (1 ½ cups) unsweetened dairy free coconut yogurt
- finely grated zest and juice of 1 lime
- pinch salt
- Place the sugar and water in a small pan and heat gently whilst stirring until the sugar has dissolved.
- Pour the sugar syrup into a blender and add the diced mango, coconut yogurt, lime zest and juice and a pinch of salt. Blend until very smooth.
- Cover the mixture and place in the fridge overnight or for at least a couple of hours until thoroughly chilled.
- Give the mixture a stir then churn in an ice cream maker according to the manufacturers instructions. Once frozen, transfer to a container and place in the freezer for a couple of hours before serving to firm up.
- Once the sorbet is fully frozen, it will be quite firm and will need to sit at room temperature to soften a little before serving.
Optional Extras:If you like, you can reduce the sugar in the sorbet down to 120g and replace it with 2-3 Tbsp of stem ginger syrup to add a hint of ginger flavour. Another tasty addition would be 2-4 Tbsp of rum for a boozy tropical kick! This will also have the benefit of making the sorbet a little softer so that you can serve it straight out of the freezer without waiting for it to soften first. Just don't go overboard and add too much as it will prevent the sorbet from freezing and you will end up with a slushy rather than a sorbet.
Need more sorbet? Check out my delicious damson and gin sorbet recipe!