Mangoes are often hailed as the “king of fruits,” and when combined with Greek yogurt, they create an indulgent, creamy, and tropical ice cream. This Mango and Yogurt Ice Cream recipe is packed with flavor, offering a smooth, slightly tangy taste that balances the sweetness of mangoes with the creaminess of yogurt.
Recipe Ingredients:
- 3 cups of mango (cut into cubes)
- 1/4 cup of evaporated milk
- 2 cups of sugar-free Greek yogurt
- 1 tablespoon of liquid vanilla
- 1 cup of honey
- 1/2 cup of whipping cream
- 3 tablespoons of orange zest
- 1 tablespoon of basil (cut into thin strips)
Preparation Method:
Begin by blending the mango cubes, evaporated milk, and Greek yogurt together until smooth. The mango provides a rich, tropical flavor that pairs wonderfully with the creamy Greek yogurt. Add the liquid vanilla and honey to the mixture and continue blending until the ingredients are fully incorporated. Set the mixture aside.
Next, in a separate bowl, whip the cream until it forms soft peaks. The whipping cream is essential for adding volume and a light, airy texture to the ice cream. Once the cream is whipped, gradually fold it into the mango-yogurt mixture, ensuring everything is well combined.
To add an extra layer of flavor, fold in the orange zest and fresh basil strips. The orange zest will give the ice cream a citrusy kick, while the basil adds a subtle herbal note that perfectly complements the sweetness of the mango.
Pour the mixture into an ice cream mold or container, then freeze for at least 8 hours. Stir occasionally during the freezing process to prevent large ice crystals from forming. Once it reaches the desired consistency, serve and enjoy the delightful Mango and Yogurt Ice Cream.