Mango frozen yoghurt

April 10, 2011

Jamie’s dessert to follow the vegetarian lasagne. You can make this all year round using frozen mango cheeks. It’s delicious and so easy. Serve in champagne coupes for a more grown up dessert.


1 x 500g bag of frozen mango chunks
2 tablespoons runny honey
1 lime
a few springs of fresh mint
250g natural yoghurt
6-8 small ice cream cones
good quality dark chocolate for grating over

Whiz the frozen mango chunks in a food processor with 2 tablespoons of honey, the juice of 1 lime, a good pinch of mint leaves and 250g of yoghurt. Once smooth, pop into the freezer until ready to serve. Divide between the mini cones or coupes and grate over a little chocolate.


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