4 - 6 people
"It can be tricky to get hold of frozen treats that are dairy-free but don’t compromise on taste. Sometimes, sorbet is the only thing on offer, but when you’re longing for something much more creamy, sorbet just won’t cut it. And that’s when my dairy free mango and raspberry frozen yoghurt comes to the rescue."
Using soya yoghurt gives this dessert that lovely creaminess, whilst the fruit gives it a natural sweetness. You can barely tell the difference between this and conventional ice cream, and it´s much better for you! You don’t need to use an ice cream maker for this dessert, but if you do have one, I´d recommend using it. Otherwise you have a 24 hour wait, which is just too much for my insatiable taste buds.
Chop the mango into bite sized chunks.
Place the yogurt in a blender with the honey and mango and blitz for a few minutes, until you have a smooth consistency.
Transfer the mixture to a container suitable for freezing. Stir in the chopped raspberries before freezing for at least 24 hours. Alternatively, you can put the mixture in an ice cream maker.
Serve with a few fresh raspberries.