Cottage Cheese Protein Mango Lassi Ice Cream

If you love traditional mango lassi, this homemade cottage cheese protein mango lassi ice cream is going to be your new favorite treat.

It takes all the bright flavors of the classic drink and turns them into a thick, scoopable frozen dessert.

Using cottage cheese is the secret here because it gives the ice cream a velvety, rich texture without needing an ice cream machine.

It also brings that slight yogurt-like tang you expect from a real lassi, balancing the sweet fruit naturally.

Plus, it makes the whole dessert high protein, so you can enjoy a bowl anytime you want something sweet and satisfying.

Why I Love This Recipe

High Protein Treat – Cottage cheese gives this frozen dessert a real protein punch, making it much more filling than regular ice cream.

Authentic Lassi Flavor – Cardamom and fresh lime juice pair with sweet mango to recreate that classic, fragrant Indian drink flavor.

No Ice Cream Maker – You only need a standard food processor to turn frozen fruit and cottage cheese into thick soft serve.

Ultra Creamy Texture – Blending the cottage cheese first removes all curds, leaving you with an amazingly rich and velvety consistency.

The Ingredients

• 3 1/2 cups Frozen Mango Chunks
• 2 cups Full Fat Cottage Cheese, Cold
• 1/4 cup Honey
• 1 tbsp Lime Juice
• 1/4 tsp Ground Cardamom
• 1 pinch Salt
• 2 tbsp Pistachios, Chopped (For Topping)

How to Make This Recipe

Step 1

Let the frozen mango chunks sit on the counter for 5 minutes. This small rest helps the food processor grip the fruit without straining.

Step 2

Add the cottage cheese, honey, lime juice, cardamom and salt to a large food processor. Process for about 1 minute until completely smooth and creamy.

Step 3

Add the frozen mango and process for 2 to 3 minutes, stopping to scrape down the sides a few times, until it turns into thick, creamy soft serve with no icy bits.

The frozen fruit does the freezing for you, while the cottage cheese adds the rich tang of a real mango lassi and a big protein boost.

Step 4

Taste and add another teaspoon of honey if your mango is on the tart side, then pulse briefly to combine.

Step 5

Serve right away as soft serve, or spread it into a loaf pan, cover and freeze for 1 to 2 hours for firm, scoopable ice cream.

Step 6

Sprinkle with chopped pistachios before serving. If frozen longer than 4 hours, let it sit at room temperature for 15 to 20 minutes to soften.

Quick Tips

Blend the Cottage Cheese Base First

You’ll get the best results if you blend the cottage cheese, honey, and lime juice until completely silky before adding the fruit.

Cottage cheese curds firm up fast when they touch cold fruit, which makes them much harder to smooth out later.

Taking a full minute to process the dairy base first guarantees an ultra-creamy texture with zero graininess.

Stick with Full-Fat Cottage Cheese

I recommend using 4% full-fat cottage cheese instead of low-fat or fat-free tubs.

The natural milk fat helps keep the ice cream soft and prevents it from turning into an icy brick in the freezer.

It delivers a rich, protein-packed dessert that keeps you satisfied without having to add any chalky protein powders.

Watch the Mango Thaw Time Closely

From my experience, letting the frozen mango sit out for just five minutes is the sweet spot.

If the chunks are rock solid, they will just bounce against the processor blades instead of turning into a smooth swirl.

Do not let them thaw too long, though. If they get soft and juicy, you will get a runny drink rather than thick soft serve.

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Quick Answers

Can I use low-fat or fat-free cottage cheese instead of full-fat?

Yes, you can use low-fat or fat-free cottage cheese, but the ice cream might turn out slightly more icy and less creamy.

Full-fat cottage cheese gives the richest texture while still packing in plenty of protein to keep this dessert satisfying.