Following on from The Ironing Chef series I’m doing each month, this is the dessert I produced when faced with the problem of only having pork chops and mangoes in the house (plus a few pantry and fridge staples). I’ve got to admit, even though it was ‘nice’ it would’ve been a lot better if I took the time to strain the yoghurt before mixing in the mango puree. It would’ve resulted in a lot creamier texture and not so ‘icy’. Nonetheless, it was received well and complemented our first candlelit Valentine’s Day dinner last month.

The only extras I used for this dessert were cookies, butter and a little bit of melted chocolate to decorate the dessert with 2 love hearts on each dessert plus some very dodgy initials. My piping skills leave a lot to be desired but they won the heart of my wonderful fiance who was very impressed. (It obviously doesn’t take much to impress him!) I’m forever grateful for any gift I receive, at any time of the year, but these Danish butter cookies we get for Christmas from well meaning friends (two tins last Christmas) were lingering in the pantry. I think my kids get tired of them. I remember loving them as a child and were a real treat. I don’t think they are as ‘buttery’ anymore but still a nice treat. I used them for the base of the dessert. It doesn’t really need it but it was a nice contrast to the icy mango flavoured yoghurt.

Using a food processor (or trusty plastic bag and rolling pin), grind the cookies into crumbs.

Mix in enough melted butter until the crumbs form a dough-like consistency. You can also add spices if you like. I added a sprinkle of ground ginger but depending on what fruit puree you used, you could add cinnamon or nutmeg as well.

Press the mixture into a springform pan, or as I did, directly into a cookie cutter. In this case, a heart shaped one for Valentine’s Day. Allow to set in fridge. (I set it directly on the plate I was going to serve the dessert on.)

In the meantime, cut the flesh from one mango and puree. Mix with 1 cup of strained Greek yoghurt. To strain it, wrap in a brand new, clean kitchen cloth and tie onto a wooden spoon resting over a mixing bowl. You can do this for an hour or so or, with sufficient planning (unlike me), leave to strain overnight. Mix the strained yoghurt with the mango puree and place in a small flat plastic dish or baking pan, lined with plastic wrap and freeze. I did this part in the morning and made the base later on in the day. You could also pour directly onto the base in the springform pan if you were making a large dessert.

If you’re going for the individual dessert, using your cookie cutter of choice, press out the frozen mango/yoghurt mixture with the cookie cutter. Place on top of the biscuit crumb mixture and decorate with piped chocolate decorations or fresh berries.

This was very easy and a great way to use up the last mangoes of the season and any yoghurt you have lurking in the fridge. If you don’t have yoghurt, use whipped cream or ice cream. Even a can of condensed milk mixed with the mango puree would turn out a delicious sweet treat. Also, if you don’t have mango, any fleshy fruit would work well. Remember, use what you have.

Frozen Mango & Greek Yoghurt Dessert

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Previous Ironing Chef Posts:

Ham & Pineapple