Mango-orange yogurt ice cream

Ingredients for 4 servings:

• 1 mango(s), ripe and preferably fiber-free, approx. 250 – 300 g
• 1 orange(s), pulp
• 1 lemon(s), zest and juice
• 1 lime(s), zest and juice
• 125 g goat’s yogurt
• 50 ml filtered water
• 1 tbsp maple syrup
• 1 tsp lemon balm, freshly chopped
• ½ tsp turmeric, fresh, grated
• Cinnamon
• coriander
• cardamom
• pepper, black
• 4 mint leaves, fresh, chopped
• 1 egg white, beaten stiff

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Peel the mango, roughly chop the flesh away from the stone, or scrape it, and place it in a bowl. Peel the orange and add the fruit segments to the mango. Wash the lemon and lime thoroughly, adding their zest to the mango flesh. Then squeeze both citrus fruits and collect the juice in a separate bowl. Add 1 tablespoon of maple syrup to the juice and stir until the syrup has dissolved. Add the citrus syrup mixture and the goat’s yogurt to the mango. Blend everything with a hand blender or stand mixer until smooth. Add the spices and herbs to taste, then set the bowl aside for a moment. Beat the egg whites separately with a mixer until stiff peaks form. Then carefully fold the egg whites into the mango mixture. Now transfer it to the ice cream maker. The ice cream should be ready to serve after 35 minutes.