Mango Yoghurt Ice Cream

Name: Mango Yoghurt Ice Cream
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 2 large, ripe mangos (à approx. 600 g); 400 g Greek cream yoghurt; 200 g Coconut milk (can); 400 g Whipped cream; 7-10 Tbsp wooden handles; 6 (50 ml content each; e.g. from Tupper) Ice freezing moulds in stand

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

2 large, ripe mangos (à approx. 600 g)
400 g Greek cream yoghurt
200 g Coconut milk (can)
400 g Whipped cream
7-10 Tbsp wooden handles
6 (50 ml content each; e.g. from Tupper) Ice freezing moulds in stand

Directions

1
Peel the mangos, cut the flesh off the stone and dice roughly. Finely puree mango, yoghurt and coconut milk. Whip cream until stiff, fold in. Pour part of the mixture into espresso cups or mugs. Pour the rest of the mixture into the ice cups, leaving 5-6 mm space to the rim.
2
Close the moulds and put sticks through the lid. Let everything freeze for about 2 hours. Before serving, briefly rinse the ice cream cups (not the cups!) with warm water to make them easier to remove from the mould. Serve ice on a stick and ice in the cups as desired
3
waiting time approx. 2 hours