This mango frozen yogurt recipe happened serendipitously. Why? Because I can’t read instructions properly. It all started when I signed up for a free 4-day trial of Pastry Mag online. One of the modules featured Michael Laikonis, a goat 🐐 in pastry world, on ice cream and sorbet technology. Let me tell you, there is lots of math involved: fat percentages, milk solids, sugar, the list goes on. Fortunately, it also provided standard ice cream and sorbet recipes that Laikonis had worked out for us.
Fast forward a few weeks, in one of our supper club dinners I decided to make some ice cream based on what I had learned. The recipe was simple and easy to follow, so we started doing some testing for dinner with the hope that it would also be good enough for the kiddies to make at school. After the dinner, I was upset that the recipes didn’t turn out the way we expected. How could he do that to me? I looked up to him! After a few days of grief, I decided to redo the recipe my way, with the addition of some homemade yogurt. It was still a little bit too sweet, but after one more revision, we were happy (recipe below). While typing this recipe, I went back to refer some notes, and that’s why realized… I skipped over an entire section in Laikonis’ recipe where you had to measure the amount of sorbet base along with water to add to fruit puree you were going to use. Oops! Needless to say, the proportion/percentages of this frozen treat don’t come close to what was presented in the course, but it’s pretty tasty nonetheless. Enjoy!
- 16g sugar (1)
- 2.7g sorbet stabilizer
- 116g sugar (2)
- 127g water
- 70g glucose powder
- 167g mango puree (sweetened)
- 500g yogurt
- small pot (2L)
- whisk/ spatula
- immersion blender
- ice cream maker
- In a small bowl, combine sugar (1) and sorbet stabilizer
- In a small pot, Heat water to 50°C, then add sugar/sorbet stabilizer mixture, then sugar (2), glucose powder and bring to a boil.
- Transfer the base into a container, and refrigerate for a minimum of 4 hours for the base to cure.
- Whisk/ immersion blend, the sorbet mix, mango puree and yogurt to completely combine.
- Pour mixture into ice cream maker and churn until ready (based on manufacturer’s instructions).
- Freeze until ready to eat/use.
- You can substitute different fruit purees but keep in mind the amount needed with be different based on sweetness and fiber content
- You can a
FAQs, Tips, Troubleshooting:
- The mixing of sugar (1) with the sorbet stabilizer is to prevent clumping.
- If you are thinking of putting the frozen yogurt into a mould, we would suggest that you in freeze it for 1-2 hours first to prevent it from melting too quickly.