Cooking with turmeric

All Natural, All Australian, All Good

Mango & Turmeric Coconut Yoghurt


Prep:  10 min Set: 2 hours    Total:  2.10 hours

Original Author |delicious

 Recipe type:  Vegan
Cuisine: Dessert
Serves: 4


  • 3 mangoes, peeled, flesh chopped
  • 1kg dairy-free coconut yoghurt
  • 1 tbs ground turmeric, plus extra to serve
  • ¼ cup (60ml) maple syrup
  • 1 tsp vanilla bean paste


  1. Whiz the mango in a blender until smooth. Place mango in a bowl with all remaining ingredients and whisk to combine.
  2. Transfer the mixture into a shallow container and freeze for 2 hours or until frozen at edges.
  3. Remove from freezer and beat with electric beaters. Return to container and refreeze. Repeat the process until a soft serve consistency).
  4. Spoon soft serve into a piping bag, fitted with a 2cm nozzle, and pipe into four 375ml glasses. Scatter with a little extra turmeric and serve immediately.



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