Thursday 10 July 2008

mango frozen yoghurt

It's winter in Sydney, but tomorrow we're flying into the Northern Hemisphere and summer time!!! In honour of that, here's a recipe and a summer story.

Once upon a time, way back in summerland, I started cutting up a mango. It was so ripe it turned to mush in my hands. Instead of throwing away the sweet, pulpy mess I scoured the fridge and discovered I had an abundance of unsweetened yoghurt and a heck of a lot of time.

And so I made frozen yoghurt.

I made it during the day then took it to my sister-in-law's house (Helena and Christian currently awaiting us in the North). We ate it as dessert after a summer BBQ. It was soft and sweet and tangy all at once and we were all shocked and surprised at how good it turned out.

Impressed with my successful efforts, I attempted to make frozen yoghurt again, only to leave the batch in the freezer overnight and discover a glacial iceblock the next day.

Big mistake!

Making ice cream and sorbet without an ice maker creates a product that goes rock hard with too much freezing. My second batch was almost impossible to eat and was really disappointing.

This means that making ice cream requires immediate gluttony! What a shame! :)

If you're not using an ice cream maker and you don’t have time to eat it straight away, don't bother making it. That goes for sorbets too.

This recipe is going straight to Monthly Mingle’s mango mania theme, hosted by event founder Meeta from What’s For Lunch, Honey?

Mango Frozen Yoghurt
Anna's very own recipe. Makes about 1 litre.


2 large, very ripe mangoes
1½ cups caster sugar
250ml unsweetened natural yoghurt


1. Pulp/juice mangoes thoroughly, including squeezing off excess pulp from seed with hands.

2. Put pulp/juice into processor and purée.

3. In a pan, add a small amount of mango juice and the sugar. Heat until dissolved.

4. Add sugar mixture to remaining mango pulp in blender and purée again. Add yoghurt and blend until well mixed.

5. Pour mixture into a metal slice tin, cover with plastic wrap and put in freezer. Use metal because it is a better conductor of cold and heat.

6. When almost frozen (about 3 hours), put mixture in processor and blend until smooth. Return to freezer as quickly as possible.

7. Repeat process again when almost frozen (about 2 hours).

8. Repeat process again when almost frozen (about 1hr).

9. Return to freezer for another hour and now it’s ready to eat.

Because it was made without an ice cream maker, if you leave it overnight it will freeze solid so you’ll need to let it soften a lot before serving. Also, yoghurt can be substituted with coconut cream if you prefer a vegan version.



  1. Would it be possible to keep it after making it? I.e. I eat half of it, and can't finish the rest. Do I keep it in the fridge or the freezer?

  2. thanks for share your recipe, i love it.


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