One of the joys of summer is the availability of luscious fruit! We have created a recipe for a frozen yoghurt cake that celebrates beautiful summer fruit and is easily achievable for holiday entertaining.
(Note: This recipe can also be happily made with high quality frozen fruit out of season)
Ingredients
- 2 cups mango flesh (400g) fresh or frozen
- 2 cups raspberries (400g) fresh or frozen
- 2 cups sugar (400g)
- 4 cups natural yoghurt (1kg)
- Juice of 1 lemon
Method
- Line a loaf tin with cling wrap. I used a tin 36cm x 11cm but you can use a deeper, wider shape equally as well, or even a cake tin.
- In a food processor, whiz the mango flesh with 1 x cup of sugar and the juice of ½ lemon. Tip into a bowl and fold through 2 x cups of natural yoghurt. Combine well.
- Tip into the loaf tin and place in the freezer for 30 minutes.
- In a food processor, whiz the raspberries with 1 x cup of sugar and the juice of ½ lemon. Tip into a bowl and fold through 2 x cups of natural yoghurt. Combine well.
- Tip into the loaf tin on top of the mango layer and freeze overnight.
- To serve, pull out of the freezer and allow to sit for 10 minutes. Use the cling wrap to pull the cake out of the tin. Invert onto a platter and cover with fresh berries and mango.
To Download Recipe Card please click here >> Frozen Mango & Raspberry Yoghurt Cake
