Desserts
Mango and cardamom frozen yoghurt
Mango and cardamom frozen yoghurt: Fresh and fragrant, this easy frozen yoghurt recipe tastes amazingly creamy. Tinned mango pulp makes it a cinch to whip up with no blender. You can even make it without an ice cream churn.
Ingredients
- 600g/1lb 5oz full-fat Greek-style yoghurt
- 300g/10½oz tinned mango purée or pulp
- 1 tsp finely crushed cardamom seeds
- 100g/3½oz caster sugar
Method
-
Whisk the yoghurt, mango purée, cardamom and sugar together in a bowl until well combined.
-
Chill an ice cream maker, if using, and churn the mixture according to the manufacturer’s instructions or until it is possible to scoop the mixture. Freeze if you prefer a firmer texture.
-
Alternatively, spoon the mixture into a freezer-proof container with a lid and freeze for 1½ hours until beginning to solidify. Beat with a fork to break up any solid pieces, then refreeze and repeat two or three times before leaving to freeze undisturbed.
-
Remove from the freezer for 10–12 minutes to soften before serving.
Mango and cardamom frozen yoghurt