Raspberry and mango frozen yoghurt
- 1 ½ cups raspberries
- 1 sweet ripe mango (I used an Australian mango), chopped
- ¾ cup sweetened plain or fruit-flavoured yoghurt
1 Lay raspberries and mango pieces on a tray or in a dish lined with baking paper. Freeze until very hard.
2 Remove from freezer and thaw on bench for 10 minutes before transferring to a food processor with yoghurt. Blitz until smooth. (Scrape down the sides of the food processor with a spatula halfway through blitzing.)
3 Serve immediately or return to a container to freeze until ready to serve.
Make it gluten free: Check yoghurt is gluten free.
Nutrition Info (per serve)
Total fat 1g
–Saturated fat 1g
Dietary fibre 3g
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