Serves: Makes about 1 litre
This is a seriously easy ice, especially if you have an electric ice cream maker. I have even used tinned mango purée which makes life so simple. It is stocked in Tesco-thank you Gillian for putting me on to this brilliant shortcut. Fresh mango is a delight but so often it fails to deliver on flavour. At least the tinned purée is consistent. I think this mixture would also make great homemade lollies. You can use whatever plain yogurt you prefer: I bought set yogurt but the thicker Greek-style would do perfectly well too.
- 150g caster sugar
- 4 large sprigs fresh mint
- Juice of 1 lime
- 650ml tinned mango purée
- 300ml natural yogurt
- Place the sugar, mint and 150ml water in a saucepan. Stir over a low heat until the sugar has dissolved then turn the heat up and bring to the boil. Boil the syrup for 2 minutes then take off the heat. Stir in the lime juice and leave until cool.
- Lift out the mint leaves, squeezing to extract as much minty flavour as possible. Discard the sprigs. Stir in the mango purée and yogurt. Pour into an electric ice cream maker and churn until set. Spoon into a suitable container and freeze until hard. If you haven’t got an electric churner pour the mango mixture into a shallow container and freeze until it is on the point of setting. Scoop into a food processor and blend until smooth. Immediately pour back into the container and freeze until almost hard. Repeat the blending and freeze until hard.