"Tropical Delights", is our theme for this week at I Heart Cooking Clubs (IHCC), where we are currently cooking with Donna Hay. Choosing what I'm going to make for this theme is easy, as I was going for something cool! With our extremely hot and dry weather which we are having right now, and with no rain, ice creams and cold drinks are welcome anytime of the day!
After going thru Donna Hay's recipes, I've decided to make Mango and Banana Yoghurt Gelato, which uses only three ingredients, mango, banana and yoghurt. The family loves mangoes and bananas, so I knew that this would be perfect. I've used my own homemade yoghurt. And the plus about this gelato is, there is no sugar at all!
The gelato is just so creamy and delicious!
Very easy and simple to make. Peel and chop the bananas and mangoes, place in a container and freeze until frozen, for a few hours or overnight. Remove the frozen fruits and pureed them in the blender together with the yoghurt. The gelato will be really thick and creamy, and can be eaten immediately or keep frozen in the refrigerator. Although the gelato will harden slightly when frozen, it can be scooped very easily, so there's no need to wait for it to soften.
Using homemade yoghurt is an added plus. Use really ripe bananas and mangoes for full flavour. The mangoes that I've used are really, really sweet, so they are perfect for making this gelato. This delicious gelato has the natural sweetness from both the fruits.
Really yummy! It melts real fast, in our super hot weather!
I will definitely make this again!
(adapted from donnahay.com)
2 bananas, peeled and chopped
3 mangoes, peeled and chopped
1 cup (280gm) thick natural or vanilla yoghurt
- Place the banana and mango in a sealed container and freeze for 2-3 hours or until frozen.
- Place the frozen fruit and yoghurt in a blender of food processor and blend until smooth.
- Serve immediately or place in a sealed container and freeze.
- After freezing allow to soften for 5 minutes before serving.
To view what other Tropical Delights that my friends made, hop on over to I Heart Cooking Clubs (IHCC)