This is something I tend to make quite frequently, with differing amounts of fruit, to change the taste. I’ll add others as I get time to. I quite often forget to take pictures, which I should get better at. It’s fab for adding protein, especially where it’s missing in anyone’s diet. I can’t persuade my mother to eat meat now, unless it’s cold, and I’m hoping to find a version of this that she’ll eat, but I’m not there yet. #fussyelder
Two of my boys love this style of dessert, especially if I add a few sprinkles on the top, like this one, or some chocolate shavings, or mix a little fresh cream through it before serving. This recipe could easily be split into two, as it’s rather a large serving. I often have something like this for breakfast or lunch.
Cut the carbs by using berries.
- 170g Fage Total O% Yoghurt (see summary above)
- 150g Mango, chopped.
- Take one or two chunks of your mango and keep it to one side. Add the rest to a blender, with the yoghurt, and blend until it reaches a consistency you like. I prefer mine not to be completely smooth, but we all have different preferences.
- Add the mixture to an ice cream maker if you have one (and use it) or if you're like me today, I popped it into a freezer proof plastic tub and let it chill for an hour, then took it out and stirred it before putting it back.
- I like to leave mine for around 4 hours, then stir briskly, before it's totally set. I like that consistency. If I make for the kids, I'd add a touch of cream at this stage and mix it in well, then pop it back for another hour. The larger portion you make, the longer it will need to be in the freezer for.
- Use the mango set aside to decorate the top, and add sprinkles for some lovely colour, or to make the dessert look impressive on the table.
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