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Instant mango ice cream

Instant mango ice cream

Preparation : 5 min Resting : -
Cooking : - Equipment :
Difficulty :
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Serves 4 :
300 g frozen mangoes 
1 slice gingerbread  
1 creamy yoghurt
1Allow the mangoes to defrost just enough to cut the pieces in two (widthwise).
2Put the gingerbread in the main bowl with the metal blade and blend for 30 seconds.
3Add the yoghurt and mango. Blend for 30 seconds. Scrape the mixture off the bowl walls with the spatula. Blend for a further 30 seconds.
4Eat immediately.
Chef’s tip

for an even more luscious version, replace the yoghurt with 2 scoops of vanilla ice cream. You can also replace the gingerbread with speculoos biscuits.
Ring the changes by using frozen strawberries, peaches, melon, etc.


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