Mango and Banana Yoghurt Gelato
Recently I was away on holiday in Copacabana NSW and I had rented a house that had loads of magazines and cookbooks that I could go through. I loved it as in my quiet time I could flick through them and find a new recipe I wanted to try.
I came across this one and instantly wanted to try it. My family loved it. No added sugar, no added colouring, just real fruit and yoghurt.
In Copacabana I didn't have my big food processor, I only had my daughters smoothie maker. So I chopped up the frozen fruit and added more yoghurt than the recipe recommended just so I could get it going. It was delicious, I even added a dash of milk to help it blitz. The colour was paler, but the taste amazing, it was like a soft serve ice cream when eaten immediately.
At home although, I used my big food processor, chopped up the frozen fruit so that it can fit in the food processor, added the yoghurt and blitzed it. It was a deeper yellow colour than in Copacabana as less yoghurt was used. We also served it straight from the food processor as it is like soft serve ice cream, but you can freeze it for 30 minutes to an hour, then you will then be able to scoop it into an ice cream cone and eat it like ice cream.
If your fruit has been frozen solid, to not kill your food processor, either let the fruit sit out of the freezer for 20-30 minutes to soften a little, otherwise separate the fruit and add it to the blender gradually, I even add some milk, if needed, as it does get really thick.
I like to freeze the fruit in snap lock backs in a single layer, then I place the bag on a tray and freeze it that way, it just makes it easier to separate the fruit when adding it to the food processor. How frozen your fruit is going into the food processor will determine how thick your ice cream will be. The top picture was solid frozen fruit, the bottom photo is fruit frozen for 5 hours.
Now I used a thick Greek Yoghurt, as we love it, and it was sweet enough and lusciously thick. I also froze the fruit a few days before using it, so if you know you can't eat all your fruit before it will go off, chop it up and freeze it for this recipe.
Try this delicious, healthy gelato soon, you and your family will love it.
I came across this one and instantly wanted to try it. My family loved it. No added sugar, no added colouring, just real fruit and yoghurt.
In Copacabana I didn't have my big food processor, I only had my daughters smoothie maker. So I chopped up the frozen fruit and added more yoghurt than the recipe recommended just so I could get it going. It was delicious, I even added a dash of milk to help it blitz. The colour was paler, but the taste amazing, it was like a soft serve ice cream when eaten immediately.
At home although, I used my big food processor, chopped up the frozen fruit so that it can fit in the food processor, added the yoghurt and blitzed it. It was a deeper yellow colour than in Copacabana as less yoghurt was used. We also served it straight from the food processor as it is like soft serve ice cream, but you can freeze it for 30 minutes to an hour, then you will then be able to scoop it into an ice cream cone and eat it like ice cream.
If your fruit has been frozen solid, to not kill your food processor, either let the fruit sit out of the freezer for 20-30 minutes to soften a little, otherwise separate the fruit and add it to the blender gradually, I even add some milk, if needed, as it does get really thick.
I like to freeze the fruit in snap lock backs in a single layer, then I place the bag on a tray and freeze it that way, it just makes it easier to separate the fruit when adding it to the food processor. How frozen your fruit is going into the food processor will determine how thick your ice cream will be. The top picture was solid frozen fruit, the bottom photo is fruit frozen for 5 hours.
Now I used a thick Greek Yoghurt, as we love it, and it was sweet enough and lusciously thick. I also froze the fruit a few days before using it, so if you know you can't eat all your fruit before it will go off, chop it up and freeze it for this recipe.
Try this delicious, healthy gelato soon, you and your family will love it.
Recipe
Recipe adapted from a Donna Hay Cookbook
Serves 6
2 bananas, peeled and chopped
3 mangoes, peeled and chopped
1 cup (280g) Famers Union Greek Style thick natural or vanilla yoghurt
Serves 6
2 bananas, peeled and chopped
3 mangoes, peeled and chopped
1 cup (280g) Famers Union Greek Style thick natural or vanilla yoghurt
Place the chopped up banana and mango in a sealed container or snap lock bag (in a single layer) and freeze for 4-5 hours or until frozen (overnight is great, if you are organised, I rarely am, see tips in the intro if you freeze the fruit solid overnight).
Place the frozen fruit and yoghurt in a food processor and blitz until smooth.
Serve immediately, it will be soft, like a soft serve. If you want it set more, place in a sealed container and freeze for 30 minutes to an hour or until set to your liking. It would even be great in ice block moulds. If you choose to freeze it, allow it to soften for 5-10 minutes before serving.
Place the frozen fruit and yoghurt in a food processor and blitz until smooth.
Serve immediately, it will be soft, like a soft serve. If you want it set more, place in a sealed container and freeze for 30 minutes to an hour or until set to your liking. It would even be great in ice block moulds. If you choose to freeze it, allow it to soften for 5-10 minutes before serving.
Enjoy!
