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Creamy mango ripple frozen yoghurt
Creamy mango ripple frozen yoghurt
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Prep Time:
70 minutes
Cook Time:
15 minutes
Total Time:
85 minutes
Indulge in refreshing mango frozen yogurt for a taste of summer.
Ingredients:
  • 220g (1 cup) caster sugar
  • 125ml (1/2 cup) light corn syrup (see note)
  • 500g Greek Style Yoghurt
  • 250ml (1 cup) pouring cream
  • 42.00 gm lemon juice
  • 8 waffle cones, (see note) to serve
  • 1 mango, peeled, flesh roughly chopped
  • 55.60 gm light corn syrup
Instructions:
  • In a small saucepan, mix sugar, corn syrup, and 60ml (1/4 cup) water. Cook over low heat for 6 minutes, stirring until sugar is dissolved. Transfer the mixture to a large bowl, cover, and refrigerate for 20 minutes until chilled.
  • Combine yogurt and cream with the sugar mixture, then transfer the mixture to an ice-cream machine. Churn for 40 minutes or until the mixture is firm.
  • For the mango ripple, simply mix all the ingredients and 2 tablespoons of water in a small saucepan. Bring to a gentle simmer over medium heat for 3 minutes. Then, blend the mixture until smooth and chill in the refrigerator for 15 minutes until cool.
  • Layer one-third of the frozen yogurt into a 1L (4-cup) airtight container. Add one-third of the mango ripple and swirl with a knife or skewer to combine. Repeat twice more with the remaining frozen yogurt and mango ripple. Freeze for 2 hours or until firm. Serve scooped into cones.

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