Frozen vanilla yoghurt with mango & honey

Name: Frozen vanilla yoghurt with mango & honey
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1 Vanilla pod; 700 g Cream yoghurt; 7-10 Tbsp (10 % fat; e.g. Greek); 3-4 Tbsp Sugar; 1 (approx. 500 g) big ripe mango; 2 TABLESPOONS Pistachio kernels; 3 TABLESPOONS liquid honey

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 6

1 Vanilla pod
700 g Cream yoghurt
7-10 Tbsp (10 % fat; e.g. Greek)
3-4 Tbsp Sugar
1 (approx. 500 g) big ripe mango
2 TABLESPOONS Pistachio kernels
3 TABLESPOONS liquid honey

Directions

1
For the frozen yoghurt cut the vanilla pod lengthwise and scrape out the pulp. Mix yoghurt, sugar and vanilla pulp. Place in the freezer and freeze for 1 1/2-2 hours, stirring vigorously with a whisk every 30 minutes.
2
The yoghurt mass should not be completely frozen, otherwise it cannot be injected.
3
Peel the mango, cut the flesh off the stone and dice it finely. Chop the pistachios roughly.
4
Divide the mango into six shallow wake-up jars or moulds. Stir the frozen yoghurt mixture until smooth and fill into a piping bag with a perforated spout. Pour onto the mango. If the mixture is still too hard, let it thaw slightly and stir again.
5
Sprinkle frozen yoghurt with pistachios and sprinkle with honey. Serve immediately.