Mango ice cream - Mangoglass

MANGO ICE CREAM
Mangoglass

This delicious dessert is based on yogurt and fresh mango. The ice cream is a perfect finish at a large dinner. Mango contains lots of carotene and fibre and yogurt is an excellent source of calcium.

8 servings

3 tablespoons honey

3 tablespoons sugar
1 oz unsalted butter or margarine
2 cups low-fat yogurt
1 cup heavy cream
1 cup mango purée
1 fresh mango, diced (or corresponding
amount of frozen, diced mango)

Decoration:

1 fresh mango. sliced
mint leaves

Put honey, sugar and fat in a saucepan and melt on low heat while stirring until the fat has melted and the sugar is dissolved. Allow to cool.

Mix yogurt, whipped cream, mango purée and the cool honey mixture in a bowl. Make sure to blend well. Pour in a freezer-proof bowl, capacity 4 cups, with a lid and freeze until the ice cream is thick, 1 to 2 hours. Stir the ice cream from the outskirts and in towards the middle with a fork. Add diced mango and blend well. Cover and continue freezing until the ice cream is firm, about 6 hours.

Decorate with sliced mango and mint leaves.

Instead of mango you can use papaya or canned apricots. Or why not try to blend in 2/3 cup applesauce and 1 teaspoon ground cinnamon? You can also add 1 ¾ oz roasted chopped hazelnuts with the mango to get another taste.

Myself I use my ice cream maker when I make this.

Enjoy!

Bella