Summer, the season of sweet ripe fruits and plenty of inspiration! So what do you do when you buy mangoes in bulk and they’re ripening at a faster pace than you can eat them? Make delicious desserts of course!

There is definitely a place for elaborate ice creams and cold, icy sweet treats when the mercury is rising and sweat is beading on your forehead, but I find that it’s so easy to fall into the trap of depending on a large amount of frozen treats to cool off.

Which is why I wanted something that was relatively wholesome, and relatively guilt-free, because goodness knows that I’ve got no self control when it comes to comfort eating.

So for this fruity treat, I used:

3 large mangoes
5 heaped tablespoons of greek yoghurt
And that’s it! Mangoes take on a natural creaminess when it’s frozen, and the yoghurt just bumps it up a notch. A quick blitz in a food processor, then off to churn in the ice cream machine. Now this doesn’t capture as much air as your traditional ice cream recipe, and so is less soft and scoopable, but I find that leaving it to thaw on the counter for a few minutes allows you to serve up the yoghurt and maintain that creamy texture.

And the best part? A little bit goes a looong way. I usually would down a mango in a sitting, and these three mangoes lasted me about five sittings. With no added sugar and very little fat, I’m quite proud of this speedy dessert that just tastes of summer to me.

This simple two ingredient recipe makes a thick and creamy frozen yoghurt, in no time at all. Here it's served in an ice cream bowl, with fresh mango on the side.

A great way to use up the fruit that might otherwise have spoilt before you got to them.
What are your favourite ways to deal with over ripe fruit this summer?

1 Comment

  1. GourmetGetaways March 1, 2014 at 12:36 am

    How delicious! I will have to try that for the kids after school!


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