Mangoes are in season and although the majority of them are coming from the Northern Territory presently, it won’t be long before we’ll be eating Queensland mangoes. When mangoes are in abundance and inexpensive as they are now, I say make the most of them any way you can in your cooking. I devised this recipe the other day, as I had a fruit bowl full of mangoes and a large tub of beautiful local yoghurt from Maleny Dairies* in the fridge which needed to be finished up.
In this recipe, mango marries perfectly with lime and tangy yoghurt to create a refreshing sweet treat with less fat than ice cream. Served with fresh mango, this frozen yoghurt is an ideal perfect warm-weather dessert – at any time of the day!
1 1/2 cups pureed mango flesh (about 3 mangoes)
3/4 cup caster sugar
Finely grated zest and juice of 1 large lime
1 1/2 cups natural yoghurt
1. Place the mango, sugar, lime juice and zest in a blender or food processor and blend until smooth (ie the sugar is no longer gritty).
2. Add the yoghurt and blend until combined. Chill in the fridge for 1 hour.
3. Churn mixture in an ice cream maker according to manufacturer’s instructions. Transfer to a container and freeze for 3-4 hours or until firm.
* Maleny Dairies are one of the generous sponsors of our cooking classes, and supply life’s a feast with their quality dairy products.