Frozen Yogurt Mango Swirl (Printable Version)
# What You Need:
→ Crust
01 -
150 g (1½ cups) gluten-free graham cracker or almond cookie crumbs
02 -
60 g (¼ cup) unsalted butter, melted
03 -
1 tbsp sugar (optional)
→ Frozen Yogurt Layer
04 -
600 g (2½ cups) full-fat plain or vanilla Greek yogurt
05 -
240 ml (1 cup) heavy cream, cold
06 -
100 g (½ cup) granulated sugar or honey
07 -
1 tsp vanilla extract
08 -
Juice of ½ lemon
→ Mango Swirl
09 -
250 g (1 cup) mango purée (fresh or canned)
10 -
1 tbsp lemon or lime juice
11 -
1 tbsp sugar (if mango is not very sweet)
# Steps to Follow:
01 -
Mix crumbs, melted butter, and sugar. Press into the base of a parchment-lined 20 cm (8-inch) springform pan. Freeze while making the filling.
02 -
In a large bowl, whisk the yogurt, sugar (or honey), vanilla, and lemon juice until smooth. In a separate bowl, whip the cold cream until soft peaks form. Gently fold into the yogurt mixture.
03 -
Pour half the yogurt mixture over the crust. Drizzle some mango purée and lightly swirl with a skewer or knife. Repeat with remaining yogurt and mango swirl on top. Use a skewer to create gentle marble swirls on the surface.
04 -
Cover tightly and freeze for at least 6 hours, or until fully firm.
05 -
Before serving, let sit at room temperature for 10–15 minutes for easier slicing.
# Additional Notes:
01 -
For a tropical twist, add a layer of toasted coconut or chopped pistachios on top before freezing.
02 -
Substitute mango with passion fruit, raspberry, or pineapple purée.
03 -
Use silicone molds for mini versions.