Mango Lassi Ice Cream Sandwiches
A unique fusion dessert combining the tropical sweetness of mango lassi with refreshing ice cream sandwiches. This no-bake treat features aromatic Indian spices, creamy textures, and is perfect for hot summer days.
Equipment
- 8×8-inch Baking Pan
- Blender
- Parchment Paper
Ingredients
Mango Ice Cream
- 2 cups ripe mangoes diced (preferably Alphonso or Ataulfo varieties)
- 1 cup full-fat Greek yogurt substitute with coconut yogurt for dairy-free option
- 1/2 cup heavy cream coconut cream works as a plant-based alternative
- 1/3 cup honey or maple syrup adjust according to mango sweetness
- 1 tsp cardamom powder
- 1/2 tsp saffron threads lightly crushed (optional)
- 1 tbsp fresh lemon juice
- 1/4 tsp salt
Cookie Layer
- 2 cups graham cracker crumbs digestive biscuits make an excellent substitute
- 1/2 cup melted butter or coconut oil
- 3 tbsp brown sugar
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1 pinch salt
Garnish
- 1/4 cup chopped pistachios
- 2 tbsp dried rose petals optional
- fresh mint leaves
Instructions
- Place diced mangoes in a blender with lemon juice and blend until smooth. If using frozen mangoes, thaw for 15 minutes first for a creamier consistency.
- In a large bowl, whisk together the Greek yogurt, heavy cream, honey, cardamom, saffron (if using), and salt.
- Fold the mango puree into the yogurt mixture using gentle, sweeping motions to preserve air and create a lighter texture.
- Line an 8×8 inch baking pan with parchment paper, leaving overhang on all sides for easy removal. In a medium bowl, combine graham cracker crumbs, melted butter, brown sugar, ginger, cinnamon, and salt until it resembles wet sand. Press half of this mixture firmly into the bottom of the prepared pan.
- Pour the mango-yogurt mixture over the cookie base, smoothing the top with a spatula. Sprinkle the remaining cookie mixture evenly over the top, pressing gently to adhere. Cover with plastic wrap, ensuring it touches the surface to prevent ice crystals.
- Freeze for at least 4 hours or overnight until completely set. When ready to serve, use the parchment overhang to lift the entire block out of the pan. Cut into squares with a warm knife (dip in hot water and wipe clean between cuts for perfect edges). Sprinkle with chopped pistachios and rose petals just before serving.
Notes
For perfect cutting: Let the sandwiches temper for 5-7 minutes before slicing for clean edges.
For storage: These can be stored up to 2 weeks when properly wrapped. Wrap individual squares in parchment paper, then place in an airtight container.
Make ahead: For longer storage (up to one month), double-wrap in plastic and foil to prevent freezer burn.
For a dairy-free version: Replace heavy cream with coconut cream and Greek yogurt with non-dairy yogurt.
For storage: These can be stored up to 2 weeks when properly wrapped. Wrap individual squares in parchment paper, then place in an airtight container.
Make ahead: For longer storage (up to one month), double-wrap in plastic and foil to prevent freezer burn.
For a dairy-free version: Replace heavy cream with coconut cream and Greek yogurt with non-dairy yogurt.
Nutrition
Calories: 285kcalCarbohydrates: 32gProtein: 4gFat: 16gFiber: 2gSugar: 22gVitamin A: 25IUCalcium: 8mg
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