Mango yoghurt ice cream

Ingredients

• 180 g sugar
• 750 g mango, fresh or canned
• 175 g water
• 150 g plain yoghurt

Preparation

1. Place sugar in mixing bowl and grind 10 sec/speed 10.
2. Add mango and water and puree 10 sec/speed 5.
3. Add yoghurt and mix 5 sec/speed 4. Transfer to ice cube trays and allow to freeze for at least 12 hours, ideally overnight.
4. Place half of ice cream cubes in mixing bowl and crush 20 sec/speed 6. Then mix 10 sec/speed 4 with aid of spatula. Transfer to a bowl and set aside.
5. Add remaining ice cream cubes to mixing bowl and crush 20 sec/speed 6. Then mix 10 sec/speed 4 with aid of spatula. Transfer to bowl with ice cream and serve immediately or transfer the mixture to ice lolly moulds and freeze 6-8 hours before serving.