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Recipe of: © Monsieur Cuisine

Frozen yoghurt with mango and cherries

MC connect
4 portions
Ready in: 2:15 h
Preparation time: 15 min.
Created on: 06.11.2018
  • 400 g Greek yoghurt (10% fat)
  • 2 ripe mangos (1 kg)
  • 1 sachet of vanilla sugar (8 g)
  • 50 g sugar
  • 150 g sweet cherries


Per portion:

  • calorific value
    934 kj / 223 kcal
  • protein: 4 g
  • carbohydrates: 25 g
  • fat: 11 g
Preparation time
15 min.
Ready in
2:15 h
  1. Put the yoghurt in the freezer for at least 2 hours. Peel the mangoes and remove the flesh from the stone.
  2. Put the vanilla sugar and sugar in the blender jug and, with the measuring beaker in place, blend for 20 seconds/speed setting 8 until smooth. Pour out the mango purée and keep it in the freezer for 2 hours.
  3. Wash, dry and destone the cherries and put them into the blender jug. With the measuring beaker in place, chop for 5 seconds/speed setting 5 and then keep in the freezer for 2 hours until you need them again.
  4. Once the freezing time is up, put the yoghurt and mango purée in the blender jug and, with the measuring beaker in place, blend for 8 seconds/speed setting 8. Add the frozen cherries and, with the measuring beaker in place, mix in for 6 seconds/speed setting 4.
  5. If the mixture is too soft, put it back in the freezer for at least another hour and, once during the freezing time, churn it vigorously with a fork, working from the outer edges inwards. Once it is ready, put the mixture into a piping bag with a nozzle and pipe servings of the ice cream into bowls.


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