Mango ice-cream

For once, Jamie Oliver is good for something (again). I loved him when he first started to do tv series, with dinner parties in his apartment, all kind of quirky and fun things. But things got out of hand, and although I admire some of the things he does (helping disadvantaged youth, promoting healthy school meals, cooking fast, cheap and healthy meals), it seems that Jamie nowadays is more a brand, created to make as much money as possible through all kinds of different channels (worldwide tv, his own magazines as well as guest articles in lots of other magazines, a pre-made food range, kitchenware, etc; some of them quite contradictory with each other and the other things he does), than the fun, quirky chef with original ideas that he was.
24Kitchen, a Dutch food channel, shows some of the tv series of Jamie Oliver, so sometimes when I’m zapping (channel surfing) I see a bit of his series. In this particular bit of episode I saw, he used frozen fruit and yoghurt to make ice-cream. I’ve seen this method before, for example on Saturday Kitchen (a BBC tv series), and in lots of magazines, but I never came around to making it. But this time I had a tiny bit of yoghurt left that needed using up, so this was the perfect moment for trying out this method of making ice-cream. I used 250 gram frozen mango and 50 ml yoghurt, but you can add a bit more yoghurt if you like. When you add too much the ice-cream will become too runny (which is also nice, then you can call it a smoothie). Alternatively you could make this with frozen banana, and maybe also with other fruit, but it should have enough flavour, because things tend to get a bit bland when they are frozen. The preparation is easy, just throw the frozen mango and a splosh of yoghurt in a food processor (if your food processor is small, do it in batches) and blitz until smooth and ice-creamy. You may need to scrape down the bowl once or twice and blitz again to make sure everything is processed. Serve immediately (you cannot store it).
I knew it was easy, but I was still surprised how easy, and how well it worked even in my small, not so powerful food processor. The flavour was lovely clean and mango-y, and if I hadn’t known the ingredients, I would have thought it was an Italian gelato (but it is much healthier than that). Just keep some frozen fruit in the freezer and yoghurt in the fridge (two things I usually do anyway) and voilĂ : instant dessert!

Leave a Reply

Your email address will not be published. Required fields are marked *