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
- 100²µ/3½´Ç³ú 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.
Recipe Tips
Instead of beating the semi-frozen mixture with a fork, place the mixture in a food processor. This will quickly break up any ice crystals and create a super smooth finish.
If you prefer, use fresh mango instead of the tinned mango purée. Make sure it is very ripe and blend to a purée in a food processor or blender.
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