The tartness of raspberries and sweetness of mango complement each other perfectly for this summer frozen yogurt slice. Feel free to swap it out for frozen fruit of your choice, if you like.
Summer frozen yoghurt slice
Serves 8-10
Ingredients
300g coconut or Tennis biscuits, crushed finely
½ cup butter, melted
1 cup sugar
½ cup water
1 vanilla pod, halved (optional)
250g frozen mango chunks
250g frozen raspberries
2 tubs (1L each) vanilla frozen yoghurt
Raspberries or pomegranate rubies, for serving
Method
- Line a 25x12cm loaf tin with baking paper or some cling wrap.
- Combine biscuit and butter, stirring to create a crumble consistency. Set aside.
- Heat together sugar, water and vanilla pod, if using, just until melted. Set aside to cool.
- Soften frozen yoghurt by taking it out of the freezer for 15 minutes.
- Blitz together mango and half the sugar syrup until smooth. Then, blitz together raspberries and half the sugar syrup until smooth.
- Place a few large spoonfuls of blitzed mango and frozen yoghurt in prepared tray, alternating to create a spotty effect. Marble slightly using a clean spoon.
- Sprinkle half of the crumble on top. Place a few large spoonfuls of blitzed raspberry and frozen yoghurt on top and marble slightly. Repeat until all frozen ingredients are used.
- Freeze for 6 hours or overnight.
- Unmould yoghurt slice, inverting onto a serving plate or chopping board.
- Slice and serve with a sprinkle of biscuit crumble and raspberries or pomegranate rubies.
Recipes & styling: Liezl Vermeulen
Photographs: Zhann Solomons
Also read: For The Kids: Granadilla Ice Lollies