Mango & Greek Yoghurt Ice-cream

Mango & Greek Yoghurt Ice-cream

This dreamy, creamy Mango & Greek Yoghurt Ice-cream is made with purely 3 ingredients- Mango, Yoghurt and Sugar. There is no churning or using an ice cream maker to win over your loved ones’ appreciation. They are going to drool once they taste this delectable and healthy option this summer. There is a wrong notion that Diabetic or Weight Watchers should refrain from eating mangoes.  But actually, there is no harm in eating in moderation. What is more, they are stacked with Fibre, Vitamin C, and Beta-Carotene.

Mangoes in summer are irresistible and there are myriad recipes that have mango as the main ingredient. Make full use of them while the season lasts.

I am sure you are all treating the King of fruits like royalty. I have shared a similar recipe as a Mango Yoghurt pudding but the heat this summer led me to modify it to a colder version.

Can I ask you to try it out while the fresh juicy golden mangoes are lighting up the market? You can ask the kids to make it and it will be a great time bonding with them while making their favourite Ice-Cream.

How to make Mango & Greek Yoghurt Ice-cream

Cream and condensed milk are full of calories and if you are lactose intolerant, you have to give the dessert a teary goodbye. But you are at liberty to cheat with this Mango & Greek Yoghurt Ice-cream. You can use frozen mango juice and store-bought Greek yoghurt. I have all the time in the world so I use fresh mangoes and juice them out. The yoghurt I make with fresh milk and then hang it to get a thick creamy consistency.

Summers make cooking a grilling experience. I opt for no-cook recipes that are no sweat and make me stay cool, like these Mango Custard, . Easy Mango Sago Pearl Swirl, No-Cook No Churn Mango Ice Cream, Creamy Mango Sago Floats, Natural Tasting Mango-Coconut Jelly, Mango Puri or Deep Fried Unleavened Mango Bread,  Creamy Mango Phirni,  Mango Kulfi Falooda,  Mango Popsicles

Recipe

Just the pureed mango swirled with Greek yoghurt and sweetened with regular sugar or demerara sugar which I generally use; the result is a palate teasing, cool, satiny, creamy, divine Mango ice cream.

INGREDIENTS

 1 large Cup of Mango Puree

½  cup Greek Yoghurt

 ½ cup sugar (refined or demerara)

METHOD

Firstly, dip 2 mangoes in a bowl of water. This is a Dadi Maa ka Nuskha and don’t forget that dadi didn’t study science. Now everyone is dunking the mangoes before eating. I would never understand my mom’s mantra of soaking mangoes in a bucket of water for 30 minutes. But now research says that the water helps in stripping the surplus Phytochemicals which can create heat in the body. These Phyto-chemicals then act as fat busters.

Secondly, dice the mangoes and puree them in a blender. I have used juicy mangoes and just squeezed the juice out.

Consequently, hand the yoghurt in a muslin cloth for 30 minutes. The whey will seep put and the yoghurt is thick and creamy.

Next, add the sugar, mango juice and yoghurt to a blender and whip until they blend impeccably.

Now, you can pour it into a bowl, an ice cream tin or in individual cups. From a bowl or tin, you can scoop out the soft rolled scoops.

But, I used disposable paper cups that are easy to unmould and stuck a wooden popsicle stick in each.

Finally, place the ice cream in the freezer. Your Mango & Greek Yoghurt Ice-cream is ready to devour in a couple of hours. There is no need to churn it again and there are no icicles.

The popsicles will disappear before you say, Marilyn Monroe!

Notes

1. Do not over whip the mango puree and yoghurt or you will have only a gooey mess left.
2. You can add a squeeze of lime for a tangy taste.

This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla.’ —-

Mango & Greek Yoghurt Ice-cream

Print Recipe Pin Recipe

Course Dessert, Popsicles

Cuisine Fusion

Ingredients

  

• Ingredients
• 1 large cup of Mango Puree
• 1/2 cup Greek yoghurt
• 1/2 cup sugar (refined or demerara)

Instructions

 

• Firstly, dip 2 mangoes in a bowl of water. This is a Dadi Maa ka Nuskha and don’t forget dadi didn’t study science. Now everyone is dunking the mangoes before eating. I would never understand my mom’s mantra of soaking mangoes in a bucket of water for 30 minutes. But now research says that the water helps strip the surplus Phytochemicals which can create heat in the body. These Phyto-chemicals then act as fat busters.
• Secondly, dice the mangoes and puree them in a blender. I have used juicy mangoes and just squeezed the juice out.
• Consequently, hand the yoghurt in a muslin cloth for 30 minutes. The whey will seep put and the yoghurt is thick and creamy.
• Next, add the sugar, mango juice and yoghurt to a blender and whip until they blend impeccably.
• Now, you can pour it into a bowl, an ice cream tin or in individual cups. You can scoop out the soft rolled scoops from a bowl or tin.
• But, I used disposable paper cups that are easy to unmould and stuck a wooden popsicle stick in each.
• Finally, place the ice cream in the freezer. Your Mango & Greek Yoghurt Ice-cream is ready to devour in a couple of hours. There is no need to churn it again and there are no icicles.
• The popsicles will disappear before you say, Jack Robinson!

Notes

Notes

1. Do not over whip the mango puree and yoghurt or you will have only a gooey mess left.

2. You can add a squeeze of lime for a tangy taste.  

Keyword Mango & Greek Yoghurt Ice-cream