Today’s recipe: yogurt and mango ice cream with three ingredients.
Just three ingredients, and three minutes, to prepare a delicious snack to enjoy during these hot days; fruit, Greek yogurt, and honey, nothing could be simpler.
It’s well known that in intense heat, we don’t feel like preparing or eating hot things, so we’re always looking for refreshing foods and drinks, and a good ice cream is sometimes just what we need.
The base of yogurt and honey can be mixed with our favorite fruit to create different flavors every time. Today, I used a very sweet, bright yellow mango that I simply cleaned, cut, and blended. Very simple and quick to make, then just mix it with the other ingredients and pour it into molds. Allow it to freeze, and our snack is ready.
With the quantities indicated, I made 4 ice creams, but it all depends on the shape and size of your molds.
Let’s see together, step by step, how to make this recipe.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 6 Hours
- Preparation time: 3 Minutes
- Portions: 4 ice creams
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer
- Energy 70.55 (Kcal)
- Carbohydrates 11.49 (g) of which sugars 10.46 (g)
- Proteins 3.25 (g)
- Fat 1.72 (g) of which saturated 1.04 (g)of which unsaturated 0.09 (g)
- Fibers 0.95 (g)
- Sodium 12.59 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 4 Yogurt and Mango Ice Creams
- 1 1/2 cups mango (peeled)
- 2/3 cup Greek yogurt (plain)
- 1 teaspoon acacia honey
Tools
- 4 Molds
- 1 Immersion Blender
- 1 Cutting Board
- 1 Knife
- 1 Scale
Let’s Prepare Yogurt and Mango Ice Cream Together
Peel the mango (about half) and cut it into pieces to facilitate the next step. Put the mango pieces in the immersion blender cup and blend until you get a smooth and homogeneous cream.
Add the yogurt and honey to the blended fruit and mix with a spatula or spoon until all the ingredients are well combined. You can taste it and decide if you want to add a bit more honey.
With the help of a spoon, pour the obtained cream into the ice cream molds, insert the stick, and tap the mold on the table to avoid bubble formation and to even out the mixture. Place in the freezer to solidify for at least 6 hours.
A Curly Girl’s Advice
The yogurt and mango ice creams keep well in the freezer for a month. I recommend using delicate honey that doesn’t overpower the flavors and quality yogurt for a non-acidic taste.
FAQ (Questions and Answers)
With which fruits can I make yogurt and mango ice cream?
You can replace the mango with peach, berries, apricots, strawberries, plums, and all seasonal fruits, but I advise against watermelon as it’s too watery.
What can I substitute honey with?
If you don’t have honey, you can substitute it with powdered sugar or maple syrup.
