Mango Raspberry Yogurt Ice Cream
Ice Cream
Fruity, creamy, summery: this popsicle brings tropical freshness to your freezer! Sweet mango meets tangy raspberries and creamy yogurt – the perfect combo for hot days. Coated in crisp white chocolate, this frozen dessert isn't just a visual highlight, but a real summer dream taste-wise too. Whether as a refreshment in the garden, a treat to bring to a barbecue, or a sweet snack in between – with this ice cream idea you'll bring tropical vibes home! 🥭
Zutaten
1 ripe mango, cut into pieces
approx. 100 g raspberries
80g Greek yogurt
1 tbsp (plant-based) milk
approx. 400g white chocolate coating
1 tbsp coconut oil
Cakesicle silicone mold
Und so geht's:
Purée the mango and set aside.
Mix the yogurt with the milk, stir in the mango purée.
Use a teaspoon to add the raspberries into the cakesicle mold, making sure not to fill the entire cakesicle.
Now fill the empty spaces with the mango-yogurt mixture.
Finally, insert the cakesicle sticks, and freeze the ice cream cakesicles for at least 3h in the freezer.
Melt the white chocolate coating, add the coconut oil, and pour into a tall, narrow glass. Release the cakesicles from the mold and quickly dip them into the chocolate coating, let drip off immediately and scrape off along the rim of the glass.
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