yield : about 6 cups / 1 1/2 L
2 cups diced mango
1/2 cup/ about 58-60 grams , icing /confectioner's sugar ( you can use either granulated or caster sugar )
1 cup cream
1/2 tsp loosely-packed lemon zest
scant 1 tbsp lemon juice
* Dump the mango and sugar into food processor to purée ( or you can use blender so that you can dump all the other ingredients after you processed the mango and sugar ) , then add the zest and the juice , adjust taste according to your preference ( by adding more sugar , note that yogurt is tangy ) . I use our mini food processor , so there's not enough space to add the cream & yogurt , so I transfer the mango mixture to a big glass container and add in the remaining ingredients , using a wire whisk to combine the mixture thoroughly . Chill for an hour , or more if you like . Churn ( 40 minutes ) . Take some photos :D :D :D . YUM !!!!
For somebody who's on diet pfttttt hee hee
Churn , baby , churn !
Reusing my old ice cream container from Nestle .....
The usual suspect .......