Mango yoghurt ice cream

Name: Mango yoghurt ice cream
Cook time: 25 min
Total time: 25 min
Yield: 20
Ingredients: 2 grandi manghi maturi (a ca. 600 g); 500 g Greek yoghurt (10 % fat); 100 g Sugar; 500 g Whipped cream; 6 Ice cream cups; 14–16 Cardboard espresso cup (approx. 100 ml capacity); 7-10 Tbsp Cling film

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 20

2 grandi manghi maturi (a ca. 600 g)
500 g Greek yoghurt (10 % fat)
100 g Sugar
500 g Whipped cream
6 Ice cream cups
14–16 Cardboard espresso cup (approx. 100 ml capacity)
7-10 Tbsp Cling film

Directions

1
Peel the mangos, cut the flesh off the stone and dice roughly. Puree mangos, yoghurt and sugar with a hand blender. Whip cream until stiff and fold in.
2
Fill some ice cream mixture into the ice cream cups with a handle, leaving 5-6 mm space to the edge. Close the moulds and put the sticks through the lid. Spread the rest of the mixture into the espresso cups and cover.
3
Freeze everything for 4-5 hours.
4
Allow cups to thaw at room temperature for 10-20 minutes before serving. Hold the ice cups briefly under warm water and remove the ice.