Delicious Mango Yogurt Ice Cream Recipe

Easy Mango Yogurt Ice Cream

Let’s make some delicious and easy mango yogurt ice cream, something perfect for the summer time. In this easy peasy mango yogurt ice cream recipe, instead of milk cream, we’ll be using a common kitchen ingredient – yogurt.

In the US and elsewhere yogurt ice cream is also called frozen yogurt. But no matter what you call it, it has a wonderful flavour and texture. Yogurt ice creams are not only delicious and easy to make, they have less calories than regular ice creams! Needing just four main ingredients and no ice cream machine, making this homemade mango yogurt ice cream by hand is a breeze.

So do give it a shot, and enjoy a refreshing dessert with family and friends. And yes, also do check out another summer treat – my easy kulfi recipes with two secret ingredients: Easy Malai Kulfi and Kesar Pista Kulfi.

Ingredients

3 Alphonso mangoes – 750g

(410g / approx. 2 cups mango pieces)

1 cup full cream yogurt

(OR ¾ cup Greek yogurt)

½ cup condensed milk

3 tbsp honey

3 tbsp chopped nuts (optional)

Procedure

1. Peel the mangoes and cut the flesh into pieces. Spread these inside a sealable plastic bag and freeze them for around 3 hours.
2. Also keep an empty steel (or aluminium) container in the fridge to chill it. Freezing the mango pieces and chilling the container is just to help the ice cream set faster and with less or smaller ice crystals. Instead of a metal container, you could also use any kind of freezer-safe airtight container.
3. Transfer the yogurt to a strainer set over a vessel. Keep the yogurt in the fridge for an hour till almost all the whey separates from it.
4. To a blender jar, transfer the drained/hung yogurt, the condensed milk, and the mango pieces. Blend this roughly for around a minute.
5. Add the honey to the blender jar and blend the ice cream mix for another minute. The honey keeps the ice cream from setting too hard.
6. Transfer the blended mix to the chilled container.
7. If you want to enjoy the mango yogurt ice cream within just around three hours, transfer the open filled container to the freezer without fixing the lid on it. The ice cream will be smooth and creamy though with a slightly softer texture.
8. Otherwise, cover the ice cream with cling film or a sheet of plastic, pushing this down till it comes in contact with the ice cream. (Reducing the amount of air in contact with the ice cream prevents ice crystals from forming on its surface.) Fix the lid on the container and keep it in the freezer for 9-10 hours or overnight.
9. Sprinkle a few chopped nuts or finely chopped mango pieces over the scooped mango yogurt ice cream if you want, to make it even tastier.

Enjoy!