Instant Mango Frozen Yoghurt

📝 Ingredients

• 2 very ripe mangoes (about 400 g each, i.e. 520 g flesh)
• 300 g Greek yoghurt
• 2 tbsp honey
• ½ lime
• 1 tsp vanilla extract
• 20 g desiccated coconut
• 6 fresh mint leaves

🍴 Utensils

• Food processor or powerful blender
• Baking tray
• Baking paper
• Freezer bag
• Flexible spatula
• Ice-cream scoop

📖 Steps

1. Peel the mangoes the day before (or at least 4 h ahead) with a vegetable peeler, then cut the flesh away by slicing down either side of the flat stone and dice it into 2 cm cubes. Also scrape off the flesh left around the stone with a spoon.
2. Spread the cubes in a single layer on a tray lined with baking paper, without them touching, and freeze for at least 4 h. Once they are hard, transfer them to a freezer bag: they won't stick together.
3. Take the mango cubes out 5 min before blending so they soften slightly. Put them in the food processor bowl with the well-chilled Greek yoghurt, honey, vanilla extract and the juice of the half lime.
4. Blend in 10-second pulses, scraping down the sides with the spatula between each burst, until you have a smooth, thick soft-serve texture. Avoid blending continuously: the motor would heat up and the ice cream would melt.
5. Taste and add a little honey if the mangoes weren't sweet enough. Serve straight away for a soft texture, or spoon into a container and firm up in the freezer for 30 min for neat scoops (no more than 1 h, or it gets too hard).
6. Shape scoops with an ice-cream scoop dipped in hot water and divide between 4 bowls. Sprinkle with desiccated coconut and shredded mint leaves, then enjoy right away.