If you haven’t tried the infamous mango and banana yoghurt gelato of an Australian food diva, Donna Hay, you must throw a couple of banana and a few mangoes in the freezer immediately. This is one of the best, quick and easy frozen desserts you can get. It is also very fresh and healthy. There is zero sugar added other than what’s naturally existed in mango and banana. All you need is few fresh ingredients and a long summery lazy day.
You need to freeze mango and banana until they’re firm or frozen. In original recipe, 2 banana and 3 mangoes are used, but I find that I adore more banana-y flavor so I used 3. There is no wrong in this. Try it in your preferable proportion. It only takes about 2-3 hours to freeze, and then you will be really to make gelato.
Use thick natural yogurt because we need the texture to be as dense as possible. I love Greek yoghurt as it is super rich and creamy.
You can actually eat it right away after blending until smooth. It should be very creamy, silky and thick. Or if you prefer it to be denser, freeze in airtight container further for about 1-2 hours before serving.
Mango and Banana Yoghurt Gelato
Ingredients: (6 servings)
2 cup chopped banana
3 cup chopped Mango
1 cup natural yoghurt
- Freeze banana and mango in sealed container for 1-2 hours or until they are firm or frozen.
- In the blender, add frozen banana, mango and yogurt. Blend well until smooth.
- Serve immediately or freeze further in an airtight container for 1-2 hours to get the richer texture.
This fresh and healthy gelato is super addictive. The best part is I felt no guilty whatsoever even after I finished the third cup of this at midnight