Mango Lassi Ice Cream

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Yield: 8-10


  • 300ml bottle cream
  • 1 cup Greek style natural yoghurt
  • 1 can (approx 400g) sweetened condensed milk
  • 850g can mango puree or 2 x 420g cans mango slices
  • 1/2 teaspoon ground cardamom (optional)


Whip cream in a large bowl just until peaks form when you lift the beater or whisk from the cream.
Combine the condensed milk, yoghurt, mango and cardamom and then fold into the cream.
If using mango slices then drain them from the liquid and puree in a blender before using.
Pour the mixture into a plastic container with a sealable lid.  Freeze overnight or until firm.

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7 thoughts on “Mango Lassi Ice Cream

  1. Hi Helen, I am looking for a good homemade ice cream recipe, I agree it sound delicious and no stirring during the freezing process. But a couple of questions, is it the condensed milk and yoghurt that keeps the cream from crystallising?. and Is the base recipe able to be used with other flavours? Thank you

    • Hi Marita, usuall I make it without yoghurt, just with cream and condensed milk and then what ever other flavours you like. Taking care of course with fruit to have it in a way so as not to crystallise due to water content. The condensed milk is the magical ingredient which means no churning necessary. It really is so simple and so very good. You can add crushed crunchie bar, nuts, chocolate, vanilla, coffee liqueur, dried fruit powders etc…

  2. Having looked recently at other icecream recipes I note many mention the need to whisk frequently during the freezing process to stop icicle formations. Is this not a necessary action to take with this recipe? It sounds a veeeeery yummy recipe and I may just turn my hand, mouth and tummy to this one!!!!

  3. This sounds delicious and am keen to try it out, but am wondering if you mix the condensed milk and other ingredients together first before adding to the whipped cream? Condensed milk is quite thick and would be hard to fold through anything.

    • @ Brigitte…. Yes! I have a couple of ice-cream recipes using this base (cream and C. milk) and much easier to add whipped cream to rest of ingredients once they have been combined