Ultra fast creamy low carb mango ice cream
Ice cream is my downfall! This year I especially fancy hazelnut ice cream or fruity sorbets. However, I don’t like the fact that most ice creams have so much sugar – you can’t taste the flavor anymore, just the sugar. While experimenting at home, my ice cream always ended up very hard when I didn’t use sugar, as I don’t have a ice cream maker. I already mentioned in the recipe for strawberry ice cream, that sugar is the key to keeping it creamy while it freezes. Then I tried this recipe – and it works perfectly. The result ws a creamy low carb ice cream, that isn’t a sin:)
And it goes so fast, the secret is the yogurt 🙂 First hop the mango in small cubes and freeze them. Pay attention as to keep them separated a little, so they don’t freeze into a block. When the mango is frozen put it in a blender with the yogurt for a few seconds. Enjoy straight away or freeze again. It will become hard when frozen, but if you thaw it a few minutes, then it will soften again. With the fat free Greek yogurt I used, this dessert has only ca 60 kcal/100g. If you like you can add a bit of sugar or honey to sweeten t a bit, I used very ripe mangos, they were ultra sweet. Et voilà 🙂
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Shopping list:
- 200g Greek yogurt
- 2 ripe mangos (alternatively ca 300 g any other fruit)
