Greek yoghurt is a good source of calcium, iodine and phosphorus, three minerals that work together to support bone health and development in pregnant mothers. Mango is naturally high in vitamin C and folic acid to support immune function and healthy foetal growth.
Serves 8
Prep time 20 minutes
Cook time 45 minutes
Vegetarian suitable, Gluten Free, Nut Free
1. Line a 1.5L loaf pan with cling film. Set aside.
2. Use a stick blender or small blender to puree the mango until smooth. Set aside.
3. Place yoghurt, honey and vanilla in a large mixing bowl. Using electric beaters, beat the mixture until well combined and the mixture appears to be light and fluffy. Pour the yoghurt mixture into the lined pan. Top with dollops of the mango pulp. Using a small spoon, lightly swirl the mango puree through the yoghurt mixture. Place pan in the freezer and allow to set overnight.
4. Remove the pan from the freezer for roughly 10 minutes prior to serving, allow the frozen yoghurt to soften. To serve, scoop the yoghurt out with an ice-cream scoop, or turn upside down onto a serving platter. Serve with extra mango, if desired.
Frozen yoghurt can be stored in the freezer for up to one week.
| Kilojoules | 840kJ | Protein | 7.7 g |
| Carbohydrates, total - sugars, total |
22.1g 19.5 g |
Fat, total - saturated fat |
9.1 g 6.3g |
| Sodium | 85 mg |
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