Indian

Mango and turmeric coconut yoghurt soft serve

Name: Mango and turmeric coconut yoghurt soft serve
Yield: 4
Cuisine: /indian
Ingredients: 3 mangoes, peeled, flesh chopped; 1kg dairy-free coconut yoghurt; 1 tbs ground turmeric, plus extra to serve; 1/4 cup (60ml) maple syrup; 1 tsp vanilla bean paste

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by Phoebe Wood

Mar 06, 2016

Don't just reserve the turmeric in your cupboard for curries, because it works perfectly in desserts. In this recipe, the earthiness of the spice is paired seamlessly with the rich sweetness of coconut and mango.

3 mangoes, peeled, flesh chopped
1kg dairy-free coconut yoghurt
1 tbs ground turmeric, plus extra to serve
1/4 cup (60ml) maple syrup
1 tsp vanilla bean paste

Method

1.

Whiz the mango in a blender until smooth. Place mango in a bowl with all remaining ingredients and whisk to combine. Transfer the mixture to an ice cream machine and churn according to manufacturer’s instructions until a soft serve consistency. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges. Remove from freezer and beat with electric beaters. Return to container and refreeze. Repeat the process until a soft serve consistency).
2.

Spoon soft serve into a piping bag, fitted with a 2cm nozzle, and pipe into four 11/2 cup (375ml) glasses. Scatter with a little extra turmeric and serve immediately.

Review 1