Along with its warm rays of sunshine, summer brings lush green lawns, refreshing pool time and, if you are south Asian, it brings plenty of mangoes! To quote my little brother, Deen Lateef, “Summer just wouldn’t be the same without mangoes”. Mango is considered the king of tropical fruits and has always been a staple in our summer kitchen. I love tasting its sweet goodness in this refreshingly cold and creamy treat. In this super simple recipe mangoes meet vanilla Greek yogurt and condensed milk for a deliciously satisfying experience. It scoops out nicely like ice cream but is a much healthier version – guilt free paradise!
Ingredients (Mango Ice-Cream)
- 1/2 cup condensed milk
- 4 frozen mangoes (chopped into pieces)
- 1 cup greek yogurt (vanilla flavoured would be perfect!)
- 1/4 tsp vanilla (not necessary with already flavoured yogurt)
- Container (preferably steel)
Method
Prep Time: 5-10 min
Cook Time: 0 min
Serves 6-8
- First get your container and freeze it until your ready for the ice-cream step. Steel works better as it keeps the food cold. If you haven’t bought frozen mangoes from the store, get 4 mangoes and cut them into pieces and freeze that overnight.
- Now all you have to do is combine all the ingredients in a blender until smooth. Do not overdo it as many blenders get hot after a while.
- Finally, pour the mixture into the container and freeze for a minimum of 2 hours.
- Serve and enjoy your creamy goodness!
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