Mango and Turmeric Coconut Yoghurt Soft Serve

Mango and Turmeric Coconut Yoghurt Soft Serve

Prep / Cook / Total    -    5 / 15 / 20min


• 3 mangos, 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



Step 1. Whiz the mango in a blender until smooth.

Step 2. Place mango in a bowl with all remaining ingredients and whisk to combine.

Step 3. Transfer the mixture to an ice cream machine and churn according to manufacturer’s instructions, until soft-serve consistency. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges).

Step 4. Remove from freezer and beat with electric beaters. Return to container and refreeze. Repeat the process until soft-serve consistency.

Step 5. Spoon soft serve into a piping bag, fitted with a 2cm nozzle, and pipe into four 1 1/2 cup (375ml) glasses. Scatter with a little extra turmeric and serve immediately.

Editor’s Note
“Heaven will beckon with the combination of flavours in this connoisseur yoghurt.”

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