Mango Frozen Yogurt
Serves 6.
Preparation 25 mins.
Cooking 15 mins.
This recipe can be made a week ahead.
3 egg yolks
2/3 cup (150g)caster sugar
300ml thickened cream
1 1/4 cups (310ml) milk
500g Greek yogurt
2 small (600g) ripe mangoes, peeled, chopped coarsely
1 small (300g) ripe mango, peeled, sliced, extra
1 Whisk egg yolks and sugar in a bowl until light and fluffy.
2 Bring cream and milk almost to the boil in a medium saucepan. Remove from heat. Whisking constantly, gradually pour cream mixture into egg mixture. Return the custard mixture to same saucepan; cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon. Do not boil.
3 Transfer mixture to a large bowl; cover, refrigerate until Gold.
4 Stir yogurt into cold custard. Churn mixture in an ice-cream maker, following manufacturer's instructions, until beginning to thicken. Add mangoes, churn until firm. (See Cook's Note, below.)
5 Transfer mixture to a 1.5-litre (6-cup) freezer-proof container. Cover and freeze for about 4 hours or until firm.
6 Serve scooped in glasses with extra sliced mango. Not suitable to icrowave.
COOK'S NOTE:
Without an ice-cream maker, freeze mixture until partially frozen; chop coarsely, beat with an electric mixer until smooth. Fold in the chopped mango, freeze again until firm.