This ice cream is absolutely easy to make. You don’t need a food processor or any special equipment, but a hand blender would be handy to puree Mango. I used a fresh Mango today as Mangos are in season now, but you can used canned Mango.
1 Mango *pureed
1 to 2 tablespoons Caster Sugar
1/2 cup Thickened Crean
4 tablespoons Caster Sugar
1/2 cup Greek Yoghurt
- Puree Mango flesh using a hand blender, add Caster Sugar, and blend until smooth.
- In a mixing bowl, beat Thickened Cream and Caster Sugar until firm peaks form. Add Greek Yoghurt and combine well.
- Pour 1/2 of Cream & Yoghurt mixture into a container, shallower container is better, drizzle Mango puree over, cover with remaining Cream & Yoghurt mixture, and freeze for a few hours until firm.