Father Christmas was listening very carefully when I told him I wanted an ice cream attachment for my food processor and – bless him – he made sure he popped the right make and model down the chimney. I’ve had such great fun with it since! I started gently by making vanilla ice cream, moving on to coffee ice cream and then pecan ice cream.
This recipe is for mango frozen yoghurt and it is absolutely delicious. I don’t like mangoes generally but when you juice them down and make frozen yoghurt out of them they are lovely.
Add the lime juice and salt to taste carefully, doing it by degrees until you get the flavour you like. It tastes quite bland until you add these two ingredients but once you do, the yoghurt tastes heavenly. They give it a zing and a pop that is difficult to describe but is very refreshing.
- 3 ripe medium-sized mangoes, peeled and diced
- 1 ½ cups full-fat plain yogurt (or Greek yoghurt - which I used)
- 1 cup sugar
- ½ teaspoon grated lime zest from 1 lime
- Juice of 2 limes, to taste
- Salt to taste
- Purée mangoes in blender or food processor on high for 30 seconds until smooth. Strain and measure out 1½ cups of purée; reserve remainder for another use.
- In a medium bowl, whisk mango purée, yogurt, sugar, and lime zest until well combined and the sugar doesn't feel gritty anymore. Add lime juice in ½ teaspoon increments and salt in ¼ teaspoon increments, tasting frequently. Mixture should be a little tart with a hint of saltiness.
- If mangoes started at room temperature, chill mixture in refrigerator for 1 hour until cold. Churn in ice cream maker according to manufacturer's instructions. Transfer frozen yogurt to airtight container and chill in freezer for at least 3 to 4 hours before serving.