Prep Time: 15 minutes + 30 minutes soaking + freezing time
Cooking Time: 0
Serves: Makes + - 750 ml
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Mango frozen yoghurtThis is such a simple recipe. It’s pretty much a smoothie of soaked Cecilia’s Farm Dried mango strips, banana and double thick yoghurt. 3 ingredients and no added sugar. And then it’s a matter of freezing – no churning necessary! I’m comforted with the fact that when mango is no longer in season, I can just soak (re-hydrate) dried mango to get that burst of mangolicious flavour all year round. Happy days.

mango frozen yoghurtFrozen Mango & Banana Yoghurt 

125 g Cecilia’s Farm Dried Mango strips, soaked in hot water until tender
2 small bananas, sliced
500 ml full fat yoghurt
+ – 45 ml full cream milk
125 g Cecilia’s Farm Dried mango strips, chopped

Squeeze excess soaking liquid out of the softened mango strips.
Place into a food processor, together with the banana, yoghurt and milk. Blend until smooth and resembles a thick smoothie.
Spoon into a mixing bowl and fold the chopped mango strips into the yoghurt mixture.
OPTIONAL: at this stage feel free to add some vanilla paste, a squeeze of lime or some honey to taste
Spoon into a dish or tub. Cover and freeze for at least 4 hours.
When ready to serve, allow to stand at room temperature for 10 minutes.
TIP: Not keen on dairy? Replace yoghurt with coconut cream!

Frozen mango yoghurtFrozen mango smoothie popsFrozen Mango & Banana Yoghurt Pops | For the Kids
If you don’t have ice-lolly moulds, use ice-trays! It’s the perfect portion size for a little snack.
Simply leave the chopped mango bits out of the above recipe and spoon the mixture into ice trays. Cut ice-lolly sticks in half and stick into the filled ice-trays. Freeze for at least 3 hours.

Frozen mango yoghurt pops
[Disclaimer: I’m currently partnering with Cecilia’s Farm to develop a few recipes for them. This recipe is the last of the series.  I have been remunerated but all views are my own.]

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