Mango + Passionfruit Frozen Yoghurt


 Prep Time : 45 Minutes | Chill Time : 5 Hours | Total Time : 6 Hours | Difficulty : Easy

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Its been a long week and I was in the mood for something to remind me that it’s nearly summer. I’ve also eaten a lot of comfort food and needed something light and fresh. Earthquakes and floods are stressful ok? Nothing says summer like gorgeous tropical fruits, and frozen yoghurt is so easy to throw together. It’s a lighter option than ice cream with less fat and less sugar. Just 5 ingredients and no cooking. Woot! The day after I put this recipe together the weather was amazing for a day (refer exhibit A: the shot above taken the next morning). A sunny day can really lift your spirits.

Because there is a lot of fruit in this delectable frozen confection it has a ‘icier’ texture than an ice cream. It has a sorbet-like quality that is super refreshing on a hot day. Treat yo’self!

You will need to pre-freeze the bowl of your ice cream maker. If you don’t keep in in the freezer on the off-chance (ahem) then go put it in and come back tomorrow. Good? Let’s go.

Peel the mangoes and cut up the flesh. Don’t worry about being tidy. Just get as much off as you can. Blitz the mango in a blender. A bullet-style smoothie blender is perfect for this.

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Measure out a cup of pulp. Eat the rest. Nom.

Have the passionfruit and scoop out the pulp. Push the pulp through a sieve. This will break up any stringy bits. Add back about half of the seeds for cosmetic reasons. Measure out half a cup. Eat the rest. Double nom.

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Add the pulps, yoghurt, vanilla and 1/4 cup of the honey to a bowl. It’s like a big bowl of sunshine.

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Whisk together and check the sweetness. Add a little more honey to taste. The amount you need will depend on how ripe and sweet the fruits are. Remember it should still be a little sharp and fresh tasting.

mango-passionfruit-frozen-yoghurt-4

Because everything is cold you can churn straight away. Follow the instructions for your ice cream maker to churn.

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Once it’s finished churning scoop out into a freezer safe container with a lid.

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Seal and freeze for 5-6 hours to firm up.

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Serve however you enjoy ice cream. At night in front of the open freezer is acceptable. We’re here to share delicious joy not judge each other…

Mango + Passionfruit Frozen Yoghurt


Prep Time : 45 mins | Chill Time : 5 hours | Total Time : 6 hours | Difficulty : Easy | Makes : approx. 1 litre

Fresh and bright, fruity and cool – the taste of a pacific summer.

Ingredients:

  • 2 cups (500 grams) unsweetened greek yoghurt
  • 1 cup (250 grams) mango puree (approx. 2 medium mangoes)
  • 1/2 cup (120 grams) passionfruit pulp (approx 5-6 passionfruit)
  • 1/4 to 1/2 cups (85 to 170 grams) runny honey
  • 1 teaspoon vanilla extract

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Blender
  • Ice cream machine

Directions:

ou will need to pre-freeze the bowl of your ice cream maker. If you don’t keep in in the freezer on the off-chance (ahem) then go put it in and come back tomorrow. Good? Let’s go.

Peel the mangoes and cut up the flesh. Don’t worry about being tidy. Just get as much off as you can. Blitz the mango in a blender. A bullet-style smoothie blender is perfect for this. Measure out a cup of pulp. Eat the rest. Nom.

Have the passionfruit and scoop out the pulp. Push the pulp through a sieve. This will break up any stringy bits. Add back about half of the seeds for cosmetic reasons. Measure out half a cup. Eat the rest. Double nom.

Add the pulps, yoghurt, vanilla and 1/4 cup of the honey to a bowl. It’s like a big bowl of sunshine.

Whisk together and check the sweetness. Add a little more honey to taste. The amount you need will depend on how ripe and sweet the fruits are. Remember it should still be a little sharp and fresh tasting.

Because everything is cold you can churn straight away. Follow the instructions for your ice cream maker to churn.

Once it’s finished churning scoop out into a freezer safe container with a lid.

Seal and freeze for 5-6 hours to firm up.

Serve however you enjoy ice cream.

Cook’s Notes:

 – This fabulous frozen treat will keep well in an airtight container in the freezer for 1 week. After that the texture will become icier and less awesome – 

© 2016 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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