It’s been roasting in London for the last week or so, but as Brits, we all know that the blazing orb in the sky’s days are numbered. But while it is doing us the honour of hanging around, I’ve been trying to make the most of it. An when it is hot, I like to eat simple stuff that’s easy to make. I can’t be bothered to fanny around in a hot kitchen preparing fancy stuff, so this Alphonso Mango frozen yoghurt is right up my strasse.
The Alphonso Mango season is short and almost at an end, and if you’ve not tried them before, it really is worth making the effort and tracking some down. Almost incomparable to a regular mango, they are sweeter, richer, and intensely perfumed. Truly amazing. Over the season from April to May, the streets of Tooting are sponsored by that sweet, almost sickly smell. They’re not cheap though (a box of 6 will set you back around £9), but I probably only eat them a couple of times a year, so it’s no biggie.
I used to eat this simply as the Cristal Champagne of yoghurts, but having seen a similar recipe on Jamie’s 30 Minute Meals, I thought I’d give it a freeze to see how it turned out. Very well is the answer. The mangoes are really sweet, so you don’t need to add any sugar, in fact the opposite. I add the juice of a lime to sharpen it up a bit and really bring out the mango’s flavour.
It’s a really short ingredient list, and a very quick route to shoving something very tasty in your cake-hole.
4 Alphonso mangoes
250g Low fat Greek yoghurt
Juice and zest of 1 lime
10-15 mint leaves
Cut up your mangoes, and extract as much of the fruit from the skin and stone as you can, and then pop in a food processor along with the yoghurt, lime zest and mint. Squeeze in the juice, and then blitz until well combined. Scrape down the sides with a spatula, and then blitz again until you have a smooth mixture with no lumps.
Have a taste, and adjust to your palette. If you want it sweeter, add honey. If you want it sharper, add more lime juice.
Once you’re happy, either eat it as it is, or put the mixture it in a Tupperware box, and pop in the freezer. Give it a good stir every half hour or so until it has set firm to help ensure a smoother consistency.
And that is it. Consume with a healthy dose of sun.