Recipes+
Ingredients
Method
1.Combine sugar and 1 cup water in a small saucepan over moderate heat. Cook and stir for 2 minutes or until sugar dissolves. Increase heat to high. Bring to the boil. Boil, without stirring, for 1 minute. Remove from heat; cool to room temperature.
2.Cut cheeks from mangoes; scoop out flesh with a large spoon. Cut flesh from seed; process until smooth. Measure 2 cups puree to use. Reserve 1/2 cup for yoghurt layer. Combine syrup and remaining mango puree in a medium bowl; mix well. Pour mango mixture into a 21 x 10cm (base measurement) loaf pan; freeze for 4 hours or until firm.
3.Place yoghurt and reserved mango puree in a medium bowl; mix well. Pour over frozen mango layer; freeze for 2 hours or until firm. Turn out of pan. Slice to serve.
Use frozen mango cheeks or drained canned mango. A silicone pan makes it easy to remove.
Note
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