Mango Ice Cream

Astrid from Paulchen's Foodblog hosting this edition of Weekend Herb Blogging and in a prelude to summer I've found myself enjoying the company of mangoes





Mango is the fruit of summer, that perfect combination of sweetness and tropical flavour that immediately transports you to a better place.

To offset the warmer temperatures around here and with apologies to those in colder climes, I've decided to make mango ice cream - in this way, even the hottest day is made a little more bearable.

Mango Ice Cream
[Makes about 1 litre]

200 grams mango flesh
350 grams plain yoghurt
120 grams caster sugar
2 teaspoons vanilla bean paste
250mls milk

The yoghurt I've used for this is Sheep Milk Yoghurt -


it has an appealingly pure flavour with a distinctive tang that I enjoy. You could naturally, use yoghurt from cow or goat if you like.

Place the mango and sugar into a blender and blend until smooth - add in the yoghurt and blend again until combined. Finally add in the milk and vanilla bean paste and pulse until just combined.

Pour into a jug and place into the fridge to cool.

Follow manufacturers instructions and pour into your ice-cream maker to churn - this took about 20 minutes.



When finished, place in a freezer proof container and allow to set in the freezer.

Mango Magic:



Mango Lassi
Mango Friands
Mango and Coconut Sago Pudding