Ingredients
2 None mangoes
1/2 cup sugar
4 scoops frozen mango yogurt
8 oz five-grain mini breakfast biscuits, crushed
2 None passionfruit, pulp scooped out
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Controlled temperature for homemade yogurt fermentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
Split mango around the pit — clean halves for cubing and serving
Sweet-tangy mango chutney — samosa dip, cheese boards, curries
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Controlled temperature for homemade yogurt fermentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
Split mango around the pit — clean halves for cubing and serving
Sweet-tangy mango chutney — samosa dip, cheese boards, curries
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Peel, then chop the flesh of 1 mango. Process in a food processor until smooth. Add sugar; process until combined. Transfer mango puree to a medium bowl. Cover with plastic wrap; refrigerate until required. Peel remaining mango; thinly slice. To assemble, pour half the mango puree into four 1-cup freezer-proof serving glasses. Top each with a scoop of frozen mango yogurt. Top with crushed breakfast biscuits and mango slices. Spoon remaining mango puree and passionfruit pulp over the top. Cover with plastic wrap. Freeze for 4 hours or until firm. Let stand at room temperature for 3 mins to soften slightly before serving.