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Mango and Turmeric Ice Cream

This Mango and Turmeric Ice Cream is perfect for cooling down on the hottest days of the year. You won't need many ingredients and it is very easy to make.
Prep time:5 minutes
Cook Time:15 minutes
8 hours
Total time:8 hours 20 minutes
Keywords: creamy ice cream, ice cream, Mango and Turmeric Ice Cream, Mango Ice Cream, summer recipes
Portions: 8 servings

Ingredients

  • 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

Instructions

  • 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.

Notes

If you put it in the freezer, you should let it thaw for at least 2 hours before serving.
This ice cream also works with other fruits of your choice!