Lunch: Vegan Mango Lassi Ice Cream

Ingredients

1 pound fresh mango or thawed frozen mango
2 1/4 cups granulated sugar
One 14-ounce can coconut milk, such as Thai Kitchen
1/4 cup corn syrup or tapioca syrup
Pinch of salt

Instructions

In a saucepan, add the mango and sprinkle to cover with 1/4 cup of the sugar. Over medium heat, cook the mango until softened and beginning to break apart, 8 to 10 minutes. Remove from the heat and puree until smooth in a blender or food processor (or an immersion blender works too).
In another saucepan, add the coconut milk, corn syrup, a pinch of salt and the remaining 2 cups sugar. Cook until the coconut milk has broken down and the sugar is fully incorporated. Add to the mango mixture and puree to incorporate.
Refrigerate the mixture until completely cooled. Freeze in an ice cream maker, following the manufacturer's instructions to process.
NotesWhen blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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