After much complaining from my kids about the lack of ice cream in our freezer I thought I’d whip up a batch of frozen yoghurt, it’s quick and really easy to make but most important of all, it’s scrummy.
1 Ripe mango, pureed
1 small can Condensed milk
1 large (450g) carton of Rachel’s Organic Coconut Yoghurt
With a very ripe mango to hand I whizzed up a quick puree which I combined with the yoghurt and the special addition of one small can of condensed milk. This adds a creamy sweetness and is a good foil to the sharper greek yoghurt.
Using a good quality flavoured yoghurt means most of the work is done for you and one large carton (450g) makes about 6 servings. I used Rachel’s Organic Greek Style Coconut yoghurt which is fab on its own but perfect for this. If you have an ice cream maker, lucky you, now’s the chance to use it, alternatively place the yoghurt mixture in the freezer. After about an hour or two take out the yoghurt and fork through to break up any ice crystals. Repeat this process every hour or so until frozen. To serve let the frozen yoghurt sit at room temp for about 10mins to soften.
This is really simple to make and you can add any fruit puree you fancy, strawberries (almost in season so why not PYO), raspberries anything you like.
If you want to make this a bit more flash as a dessert you could you could serve it with some fresh berry coulis and crumbled meringue. Delish.