Makes: about 12 lollies
Prep. Time: 30 minutes
Freezing Time: overnight
Ingredients:
Mock Sorbet:
• 800 g ripe mangos
• 60 ml (¼ cup) apple juice
• 80 ml (⅓ cup) caster sugar
Ice Cream:
• 250 ml (1 cup) Greek yoghurt
• 250 ml (1 cup) cream
• 125 ml (½ cup) caster sugar
• A few drops of vanilla essence
Method:
Mock Sorbet:
- Chill the mangos. Peel with a potato peeler, dice the flesh and put in a large mixing bowl.
- Add the apple juice and caster sugar and blitz with a stick blender until smooth.Spoon the mixture into 12 ice-lolly moulds. Freeze until it’s just set.
Ice Cream:
- Mix the yoghurt, cream, caster sugar and vanilla essence in a bowl and freeze until half-frozen.
- Stir the half frozen ice cream with a fork to break up the ice crystals and return to the freezer. When nearly frozen spoon the mixture into the lolly moulds on top of the sorbet and insert a stick into each. Return to the freezer until frozen.
- Unmould the lollies by dipping the moulds briefly into a jug of boiling water.
You magazine 1 March 2012