Mango & Greek Yoghurt Ice-cream
Ingredients
Instructions
  1. 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.
  2. Secondly, dice the mangoes and puree them in a blender. I have used juicy mangoes and just squeezed the juice out.
  3. Consequently, hand the yoghurt in a muslin cloth for 30 minutes. The whey will seep put and the yoghurt is thick and creamy.
  4. Next, add the sugar, mango juice and yoghurt to a blender and whip until they blend impeccably.
  5. 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.
  6. But, I used disposable paper cups that are easy to unmould and stuck a wooden popsicle stick in each.
  7. 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.
  8. The popsicles will disappear before you say, Jack Robinson!
Recipe 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.  

Mango & Greek Yoghurt Ice-cream