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Creamy Mango Yogurt Ice Cream with Fruit Chunks
Make delicious and fresh ice cream using frozen fruit. You don't need to cook cream or use an ice cream maker; just a blender that can crush ice will do. The creamy texture and the sweet, rich flavor of fresh mango with fruit chunks are irresistible.
Tips:
Blog post: http://we4athome.pixnet.net/blog/post/57460773
** If not consumed immediately, you can store it back in the freezer. Before serving, let it soften at room temperature and stir it to the consistency shown in picture four.
Creamy Mango Yogurt Ice Cream with Fruit Chunks
Make delicious and fresh ice cream using frozen fruit. You don't need to cook cream or use an ice cream maker; just a blender that can crush ice will do. The creamy texture and the sweet, rich flavor of fresh mango with fruit chunks are irresistible.
Tips:
Blog post: http://we4athome.pixnet.net/blog/post/57460773
** If not consumed immediately, you can store it back in the freezer. Before serving, let it soften at room temperature and stir it to the consistency shown in picture four.
Cooking Instructions
- 1
Dice the mangoes and freeze them. For the yogurt, I used fat-free unsweetened yogurt for dieting, but full-fat yogurt will give a better texture. The 3/4 cup sugar makes it about 80% sweet; adjust the sugar to your taste. You can substitute maple syrup with honey, or omit it if you prefer.
- 2
1. Blend 3/4 of the frozen mango chunks in a blender (or a blender that can crush ice) until smooth. 2. Gradually add cream cheese, Greek yogurt, sugar, and maple syrup to half of the mango puree, then add the remaining mango puree and blend again.
- 3
3. Pour the puree from step 2 into a container. Lightly blend the remaining 1/4 of the frozen mango chunks into small pieces (don't overdo it to keep the chunky texture). 4. Mix the mango chunks with the puree, place in a covered container, and freeze for at least 2 hours. Stir every 30 minutes, repeating 2-3 times until creamy.
- 4
(You can clearly see in picture 1 the texture after freezing for 1-2 hours, and in picture 4 the creamy texture after stirring every 30 minutes a few times)
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