Creamy Mango Ripple Frozen Yoghurt

Enjoy the taste of summer with this mango frozen yoghurt recipe.

The ingredient of Creamy Mango Ripple Frozen Yoghurt

• 220g 1 cup caster sugar
• 125ml 1 2 cup light corn syrup see note
• 500g tamar valley greek style yoghurt
• 250ml 1 cup pouring cream
• 1 tablespoon lemon juice
• 8 waffle cones see note to serve
• 1 mango peeled flesh roughly chopped
• 2 tablespoons light corn syrup
• 1 tablespoon lemon juice

The Instruction of creamy mango ripple frozen yoghurt

• combine sugar corn syrup and 60ml 1 4 cup water in a small saucepan and cook stirring over low heat for 6 minutes or until sugar dissolves transfer to a large bowl cover and refrigerate for 20 minutes or until cold
• whisk yoghurt and cream into sugar mixture transfer to an ice cream machine and churn for 40 minutes or until firm
• meanwhile to make mango ripple combine all ingredients and 2 tablespoons water in a small saucepan and bring to a simmer over medium heat cook for 3 minutes then remove from heat transfer mixture to a blender and blend until smooth refrigerate for 15 minutes or until cool
• spoon one third of the frozen yoghurt into a 1l 4 cup airtight container pour over one third of the mango ripple and using a knife or skewer swirl to combine repeat twice more with remaining frozen yoghurt and mango ripple freeze for 2 hours or until firm scoop into cones to serve

Nutritions of Creamy Mango Ripple Frozen Yoghurt

calories: 419 923 calories
calories: 16 grams fat
calories: 10 grams saturated fat
calories: 63 grams carbohydrates
calories: 55 grams sugar
calories: n a
calories: 5 grams protein
calories: 44 milligrams cholesterol
calories: 116 24 milligrams sodium
calories: https schema org
calories: nutritioninformation