Orange and Mango 'ice Cream'
Rachael Anne Hill
- Ready In:
- 2hrs 15mins
- 1 large orange, halved
- 2 large mangoes, peeled and stoned
- 2 tablespoons orange zest, finely grated
- 3 tablespoons low-fat plain yogurt
- 3 tablespoons low-fat creme fraiche
- 2 chocolate squares, grated
- Set your freezer to rapid freeze at least 30 minutes before required and remember to return it to its normal setting afterwards.
- Scoop out the flesh from the oranges, leaving the skins intact. If necessary, cut a small slice off the base of each orange half so that they stand upright. Put the orange and mango flesh, orange zest, yoghurt and crème fraîche in a blender. Blend for a few minutes until smooth. Spoon the mixture into a freezeable container and freeze for 2 hours, stirring occasionally to break up the ice crystals.
- Spoon the mixture into the orange halves. Return to the freezer and leave for at least 1 hour, or until frozen solid. Let soften in the refrigerator for at least 30 minutes before serving. Serve 2 orange halves per person sprinkled with some freshly-grated chocolate.
- Variation: You could use pink grapefruit instead of the oranges; add 2 tablespoons of finely grated zest to the yoghurt mixture. You could simply freeze the mixture in a container and serve it in scoops after letting it soften in the refrigerator.
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This was a great end to our meal. I thought there was a little too much orange zest, as I was hoping for more of the flavour of the mango from this (I was completing an Iron Chef-style mango challenge). I wasn't quite attentive enough with stirring, so it did crystallise a little & the leftovers were very icy the next day. Thanks Kelly for sharing this great recipe.Reply