Mango Lassi Sorbet (Vegan)

Mango lassi sorbet - a smooth, tangy vegan sorbet made with fresh mangoes, coconut yogurt and lime. The perfect refresher for hot weather!

Course Dessert

Cuisine Indian, vegan

Keyword sorbet

Prep Time 10

Chilling time 4

Total Time 10

Servings 10 people

Author Domestic Gothess

Ingredients

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

Instructions

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.

Notes

Optional Extras:

If you like, you can reduce the sugar in the sorbet down to 120g and replace it with 2-3 tablespoon of stem ginger syrup to add a hint of ginger flavour.

Another tasty addition would be 2-4 tablespoon 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.