"Ok, so this time summer really is here, right? No more funny business with the temperatures suddenly plummeting again until at least September. Or that’s what I’m hoping for anyway. And with hot temperatures and sunshine comes the need to cool down in the most pleasant way possible. Which does, of course, bring me to the subject of ice cream! You might have already tried my raspberry and lime sorbet, but if you’re looking for an alternative with less sugar, then this might be it. Sweetened only with honey, this frozen yogurt tastes great and has the benefit of being much healthier than most other ice creams, so you don’t even need to feel guilty when indulging. Four ingredients and a little patience is all it takes and serving the yogurt in the orange halves makes it fun and saves on the washing up. Now that’s a winner, right?"
IMPORTANT: make sure you freeze the ice cream maker bowl 24 hours before starting.
Peel the mango and cut it into chunks.
Put the mango and the honey into your food processor and blend until you have a smooth purée.
Cut the oranges into halves which you will need for serving.
Squeeze the juice from the orange halves and add to the purée, blitz again.
Add the yogurt to the blender and only quickly pulse for 2 seconds – just to mix it all up.
Pour the mix into your ice cream maker and churn according to manufacturer’s instructions – usually around 20 minutes.
Using a melon baller (seems to work the best), clean out the insides of the orange halves.
Wash the orange halves and place them into the freezer.
Once the churning is done, transfer the yogurt to a container and place into your freezer for an hour.
When ready to serve, put two balls into each orange half and serve immediately.