Blend everything and add to a saucepan. Bring to a gentle boil, stirring occasionally. This will enhance the mango flavor. Cook for another 2 to 3 mins.
Let it cool completely, then freeze in ice cream maker or popsicles or in a container.
The ice cream mixture can be frozen directly in a container, use cashew milk for best results. Freeze only until just about frozen. Let it sit for a few mins then scoop. For the Ice cream maker, chill completely and add to the ice cream maker to churn. When done churning, freeze for a few hours then scoop.
Mix the sprinkle ingredients in a bowl. Press and mix to make crumbles. Add a few drops of oil if needed. Sprinkle on the ice cream before serving. The sprinkle is optional.
For Mango Lassi ice cream, use non dairy yogurt instead of cashew milk.Nutrition is 1 of 6 serves