This Mango and Turmeric Ice Cream is perfect for cooling you down on the hottest days of the year.
You don’t need many ingredients and it is very easy to make. It just requires some patience and a powerful blender or a food processor.
Otherwise, you need to have the ingredients at hand and get to work!
It is very simple and tastes delicious.
Are you asking why I added the turmeric? Don’t be afraid! The turmeric will help the color to be more yellowish and give a flavor boost, without being too much. To me, it makes all the difference!
Ah, and the kids will love to help you (and eat it too, of course!).
How do you make this Mango and Turmeric Ice Cream?
There’s nothing to know, it’s quite easy. But for the best results, you really need to follow the instructions.
Don’t forget to freeze the mango the day before if you use fresh mango. In this case, I bought frozen mango.
Also, strain the yogurt the night before. This process is really just to make your ice cream even creamier.
For this recipe you’ll need:
- Frozen mango
- Plain skyr or greek yogurt
- Maple Syrup
- Waffle cones
- 72% chocolate
- Fresh diced mango (optional)
What tricks will ensure that this Mango and Turmeric Ice Cream tastes just right?
- Using mango is essential to achieve the desired consistency.
- The yogurt straining process is also central for the ice cream to be creamy.
- The turmeric will give the ice cream a more yellowish color.
- Usually, I always add a pinch of salt in sweet recipes to accentuate the flavor a little more, but in a balanced way.
- The melted chocolate in the waffle cones is not mandatory, but not only is visually appealing, but it also adds texture and good flavor contrast.
Let’s check the step-by-step?
Mango and Turmeric Ice Cream
- 2 cups frozen mango
- 4 cups plain skyr yogurt or greek
- Pinch of salt
- 1 tsp turmeric
- ½ cup maple syrup
- 1 bar 72% chocolate
- Waffle cones
- Fresh diced mango to taste
- Place a clean cloth over a strainer and put it on top of a bowl.
- Pour in the yogurt and close the cloth with a rubber band or a clothespin.
- Let it strain overnight, or at least 4 hours, in the refrigerator.
- Add the frozen mango to a blender, together with the previously strained yogurt, turmeric, salt, and maple syrup.
- Blend everything and put it in a box with a lid.
- Place in the freezer for at least 4 hours.
- Melt the chocolate bar in a bain-marie (i.e., hot water bath).
- When melted, let it cool slightly so that it thickens, and transfer it to a bowl.
- Dip the top part of the waffle cones in the chocolate, to get the chocolate strip and let it sit in a glass.
- Take the ice cream out of the freezer and cut several "slices". It's best to wait a bit so that it thaws slightly and is easier to slice.
- Take it back to the blender or to the food processor and grind it again.
- Add the fresh mango pieces and mix well.
- Serve immediately in the waffle cones with chocolate or place in the freezer.