Mango Passion Fruit Yogurt Ice Cream in 10-minutes – No machine needed!!! (VG, GF)
? Another #mangocraze recipe! This time even faster and better with the exotic fragrance and tangy sweetness of passion fruit. Gluten-free, easily adjusted into vegan and dairy-free!!! Call it ice-cream, nice-cream, frozen yogurt, or sorbet as you like, it’s guaranteed an ? eye-and-tummy-pleasing summer treat?!
Last weekend, during the Baby-shower brunch for my dearest Valeria, a friend asked me about my blog and whether I knew some recipes for dairy-free ice-cream. And duh, I’ve gotchu!!!
Searching through some thousands of food photos on my phone, I finally found of this lustrous passion fruit ice cream I made last year. Proudly flashing them to her so, babbling enthusiastically about how simple it was, yet super delicious, healthy, and all easily made into a vegan, and sugar and sweetener-free summer treat! The major trick is to substitute the usual heavy cream with your favourite yogurt (pick a non-dairy coconut or soy tub if Greek Yogurt is not for you)
No further words needed, this recipe is for you and those out there looking for one of the quickest, yummiest, and most versatile home-made ice cream/frozen yogurt recipes.
Ingredients – for 4 servings (about 7-8 scoops)
- 200ml Total Fage Greek Yogurt 5% (*VG, DF, see note 1) – I personally find this creamier and tastier than the fat-free version. Greek yogurt.
- 1 frozen mango – It is now the season so it’d be better to buy fresh, peel, cube and freeze overnight
- 1-2 passion fruits, scoop out flesh and juice
- 1 small frozen (fresh) banana (~125gr) OR 1 tbsp (about 15ml) honey (see Note 2)
- 1/2 lime, juiced
- Toppings – The possibilities are endless
- Fruity: passion fruit seeds and mint
- Nutty: crushed dry-roasted nut of choice – I’d probably choose pistachio!
- Chocolaty: cacao nibs or grated dark chocolate with some crushed nuts
- ……..as wild as your imagination goes
If you don’t have or don’t like mango and passion fruits, try with berries (strawberries, blueberries, blackberries, raspberries are all in season), cherries, pineapple, etc. Or even better, make a few batches and store in freezer for the whole week 😀
Note 1: Vegan and dairy-free babes, go ahead and substitute this with your favourite non-dairy yogurt! I’d recommend a neutral flavour like soy to avoid over-powering our summer fruits.
Note 2: I got tipped by a colleague who’s doing bee-keeping and ran a quick online research. Unlike when being heated, honey is safe to freeze – all nutrients and health benefits will stay intact. So I guess, that makes this ice cream a special treat for those suffering from a cold or flu in the mid of the summer 😀
- Put everything in a food processor OR a high-duty blender
- Blend away until the texture is smooth and creamy
- Garnish with toppings of choice
Nutritional Value per serving (MyFitnessPal)
- Banana version: Calories: 129Cal / 540Kj ; Fat: 2.5gr ; Sodium: 21.4mg; Potassium: 150mg ; Carb: 23.5gr ; Protein: 5.3g; Fiber: 2.9gr ; Sugar: 17.6gr ; Vit A: 13.5% DV ; Vit C: 33.5% DV ;Calcium: 6.4% DV
- Honey version: Calories: 114Cal / 477Kj ; Fat: 2.5gr ; Sodium: 21.4mg; Potassium: 37mg ; Carb: 19gr ; Protein: 5g; Fiber: 2.2gr ; Sugar: 12.9gr ; Vit A: 13.5% DV ; Vit C: 33.5% DV ; Calcium: 6.4% DV