Mango Frozen Yoghurt

    Mango Frozen Yoghurt


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    About this recipe: Yoghurt can be substituted with coconut cream, if you prefer a vegan version. Since this recipe was made without an ice cream maker, if you leave it overnight it will freeze solid so you’ll need to let it soften a lot before serving or eat soon after making.

    Serves: 6 

    • 2 large, very ripe mangoes
    • 1½ cups caster sugar
    • 250ml unsweetened natural yoghurt

    Prep:15min  ›  Cook:6hr  ›  Ready in:6hr15min 

    1. Puree the mangoes thoroughly in a food processor .
    2. In a pan, add a small amount of the mango juice and the sugar. Heat until dissolved.
    3. Add sugar mixture to remaining mango pulp in blender and purée again. Add yoghurt and blend until well mixed.
    4. Pour mixture into a metal slice tin, cover with plastic wrap and put in freezer. Use metal because it is a better conductor of cold and heat.
    5. When almost frozen (about 3 hours), put mixture in processor and blend until smooth. Return to freezer as quickly as possible.
    6. Repeat process again when almost frozen (about 2 hours).
    7. Repeat process again when almost frozen (about 1hr).
    8. Return to freezer for another hour and now it’s ready to eat.

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