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The exceptional really good Mexican Ataulfo and Indian Alfonso mangoes are now coming into season. These yellow, comma-shaped mangoes are rich-tasting, juicy and sweet, with a small stone. They are delightful to eat right out of your hand or in desserts. This is a low fat version of a rich dessert where mangoes are mixed with mascarpone and cream.

Servings: 4

Ready Time: 12 hours, to drain yogurt

Ingredients

4 cups low fat yogurt

2 mangoes, peeled and cut into chunks

1 teaspoon grated lemon rind

1 teaspoon ground five-spice powder (optional)

½ teaspoon grated fresh ginger

2 tablespoons mint sprigs

Method

Place cheesecloth over a strainer. Place strainer over a bowl. Add yogurt into strainer and leave to drip overnight in the refrigerator. Discard drained liquid (you should have about 2 cups yogurt) and place yogurt in large bowl.

Place mango chunks in a food processor. Puree until smooth. Beat into yogurt along with lemon rind, five-spice powder and ginger. Spoon into individual serving dishes and top with mint.

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