By Ann Low
Mango is always one of my favourite tropical fruits. I bought some mangoes when they were in season at a very cheap price, come to a dollar a piece and they were very sweet. Since the weather is so hot and humid, this homemade ice cream just came on the right time.
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Mango Yoghurt Ice Cream
- Total Time: 15 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Creamy mango ice cream, perfect for a hot day. Homemade and refreshing!
Ingredients
- 1 cups (237 ml) Fresh Mangoes
- 1/2 cup Sugar
- 1/2 cup Mango flavour yoghurt
- 1 cups (227 g) Non-dairy whipping cream
Instructions
- Blend mangoes and sugar together until a puree forms.
- Mix yogurt with the mango puree.
- Whisk non-dairy whipping cream until stiff peaks form and mix into the mango mixture until thoroughly combined.
- Pour into a container and freeze overnight until firm.
Notes
- For a richer flavor, use ripe, but firm mangoes.
- To prevent ice crystals, churn the mixture in an ice cream maker for a smoother texture.
- Store leftover ice cream in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 25
- Sodium: 50
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
- Cholesterol: 10
Frequently Asked Questions
Do I need an ice cream maker for mango yoghurt ice cream?
Not necessarily. You can freeze the mixture in a container and stir it every 30 to 45 minutes until set. An ice cream maker will give a smoother result, but the manual method works fine.
Should I use fresh or canned mango?
Fresh ripe mangoes give the best flavor and natural sweetness. Canned mango in juice (not syrup) is a convenient alternative. Frozen mango chunks also work well once thawed and blended.
What type of yoghurt produces the creamiest result?
This uses mango-flavored yoghurt rather than plain or Greek yoghurt, which is what gives the ice cream its distinct mango taste and creamy texture along with the whipped cream.
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Hi Ann, does the yoghurt keep it creamy or does it set hard? Planning to make it this weekend.
It sets firmer than a custard base does Dave. Pull it out ten minutes before you want it and it comes back to scoopable.