in Dessert Recipes

Mango ice cream with cream and yogurt

updated

Spread the love

Ingredients for 4 servings:

  • 400 g mango puree
  • 150 g yogurt, 3.5% fat
  • 150 g whipped cream
  • 50 g sugar
  • ½ lemon(s), the juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Fruity, creamy, smooth – delicious!

Whip the cream with 5g of sugar until stiff peaks form. Whisk the mango puree with the remaining sugar, lemon juice, and yogurt until dissolved, then fold in the cream. Either pour the mixture directly into the ice cream maker or chill it in the refrigerator for a few hours beforehand, which will speed up the freezing process. You can enjoy creamy mango ice cream straight from the ice cream maker in about 30 minutes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Tomato and cheese spread

Lentil soup à la Mama