Ingredients:
- 2 large, very ripe mangoes
- 1½ cups caster sugar
- 250ml unsweetened natural yoghurt
- Pulp/juice mangoes thoroughly, including squeezing off excess pulp from seed with hands.
- Put pulp/juice into processor and purée.
- In a pan, add a small amount of mango juice and the sugar.
- Heat until dissolved
- Add sugar mixture to remaining mango pulp in blender and purée again.
- Add yoghurt and blend until well mixed.
- Pour mixture into a metal slice tin, cover with plastic wrap and put in freezer.
- Use metal because it is a better conductor of cold and heat.
- When almost frozen (about 3 hours), put mixture in processor and blend until smooth. Return to freezer as quickly as possible.
- Repeat process again when almost frozen (about 2 hours).
- Repeat process again when almost frozen (about 1hr).
- Return to freezer for another hour and now it’s ready to eat.
