Ingredients
2 total- 300 g of ripe fruit (we used mango)
- 150 g of yoghurt, milk or plant-based alternatives (we used coconut yoghurt)
Method
2 stepsStep 1
Peel (if needed) and chop your fruit into 2-4cm chunks (for easy blending), then spread out on a tray, and freeze. Once frozen, store in a sealed container until needed.
Step 2
When you’re ready to make the ‘ice cream’, pop the fruit and yoghurt, milk or plant-based alternative drink into a blender and whizz until smooth; pause to stir once or twice. Serve immediately as it is, with your choice of toppings; or freeze for up to 2 hrs, stirring every 30 mins with a fork to maintain a smooth texture. Serve in scoops.