Satisfy your ice-cream craving in a flash with this 2-minute mango ice-cream.
- 400g chopped frozen mango pieces
- 1 1/3 cups Jalna Sweet and Creamy Greek yoghourt
- 1/2 cup fresh mint leaves
- Place the frozen mango pieces, Jalna and mint in a food processor. Pulse 2-3 times, then process on high for 15-20 seconds or until smooth. Serve immediately or spoon into plastic container and freeze for 30 minutes to 1 hour if you prefer a firmer consistency.