Light mango ice cream

This light mango ice cream is ideal and quite light. So there is no excuse for not being able to take it.

I really like the mango in sorbets and ice cream, it feels very good, it is very refreshing and nothing cloying, and with a very special exotic touch.

Now that yes, it must be well mature, so that it is sweet and not too bland in flavor.

It is another of the recipes that I will reserve for my grandmother and friends Diabetic. It is also suitable for celiacs and people intolerant to eggs.

The only people who cannot take it are the lactose intolerant, unless the yoghurts they put in are soy, which would be an option and would be suitable for everyone.

To this ice cream you add some mint leaves. I would tell you to be a few, about 2 or 3 leaves, because a bunch of leaves, as the recipe says, I think it steals a lot of flavor from the mango. I recommend it, it is very simple to do and you will surely like it.

Needless to say, this frozen I love it although my opinion is not very objective. Everyone who knows me knows how I am crazy about sweets and especially ice creams.

In fact, whenever I go to a restaurant, the first thing I notice on the menu is the dessert. My husband starts talking to me: "What do we order for starter?" And since he already knows me, as soon as he sees that I don't answer very quickly, he tells me: "Seeing the dessert now, eh!". Luckily you already know me 😛

Light mango ice cream

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An easy and refreshing ice cream that is suitable for diabetics.

• Silvia Benito

• Recipe type: dessert
• Rations: 6

• Cooking time: 5M
• Total time: 5M

Ingredients

• 1 ripe mango (peeled and pitted)
• 1 cup granulated sweetener
• 4 natural skimmed yogurts (500 g approx.)
• the juice of 1 lime
• 1 bunch of fresh mint (leaves only)

Preparation

1. We put the mango in the glass and crush 30 seconds, progressive speed 5-10.

2. Add the sweetener, the yogurts, the lime juice and a few mint leaves (no more than 5). We program 2 minutes, progressive speed 5-10.

3. We pour the cream into a low mold and put it in the freezer until it completely solidifies. about 5 hours.

4. Cut the ice cream into pieces and add it back to the glass. We do not place the beaker, but instead we introduce the spatula through the mouth to help it achieve a uniform crushing, thus leaving a homogeneous texture, like a thick cream. We program 2 minutes, progressive speed 5-10.

5. Serve immediately, garnished with mint leaves.

More information - Mango Sorbet / Cream and caramelized walnut ice cream

Adapt this recipe to your Thermomix® model