- 175g caster sugar
- 150ml water
- 2 lemons
- 500ml Greek yoghurt
- 2 ripe mangoes
- ice cubes, optional
- In a heavy-bottomed saucepan, heat the sugar and water gently, stirring continuously until the sugar dissolves and reaches a syrupy consistency. Pour into a jug and chill thoroughly.
- Zest and squeeze the lemons then add both zest and juice to the chilled syrup and mix well.
- In an ice cream maker, churn the mixture until it thickens then add the yoghurt and churn for a further 2 minutes. Freeze until required.
- Blend the mango flesh until smooth, add three small scoops of frozen yoghurt mix and blend again. Pour into tall glasses, add ice cubes, top each with a scoop of frozen yoghurt mix and serve immediately.