Mango Ripple Yoghurt Ice Cream

So, what do you do with a very ripe mango? You puree it by liquidising the flesh with a tbsp sugar and a splash of water. Add it to yoghurt to make a delicious dessert. Add more fruit and some milk and liquidise a little longer for a breakfast smoothie... The puree will sit in the fridge for a bit longer than the fruit will stay in the fruit bowl!

My puree didn't stay long in the fridge. One yoghurt desert later and I was planning my next move -

Mango Ripple Yoghurt Ice Cream.

 300ml double cream
175g icing sugar, sifted
300ml natural yoghhurt
350ml pureed mango

Whip the cream and the icing sugar to soft peaks, then gradually add the yoghurt, whipping gently to make sure you don't lose the peaks. Spoon out the cream into a suitable freezable container and then pour in the pureed mango and stir into the cream mix with a metal spoon, but take care not to stir it in too much! You are looking for a ripple of colour through the ice cream, not one colour.

Put the lid on the container. Place in the freezer and leave to become solid. Take out and allow to soften for 10 minutes before serving.

A quick, rich alternative to normal ice cream and great for all types of 'ripple'. Now, where are those frozen raspberries...?