Mango Yoghurt Ice Cream on a Stick – Ice Cream Near Me
Creamy summer treat from the ice cream maker
When the sun is shining and the craving for something fruity and fresh grows, homemade ice cream is probably the most delicious way to cool down – and if you've ever searched for the best ice cream near me, this recipe brings it right into your own kitchen. This mango yoghurt ice cream on a stick is not only a feast for the eyes but also a real delight – wonderfully creamy thanks to the ice cream maker and gloriously aromatic thanks to the mangoes.
The combination of fruity mango puree, creamy natural yoghurt and a hint of sweetness creates a balanced taste experience between tropical freshness and velvety lightness. The ice cream maker gives the ice cream a particularly fine texture before it goes into the popsicle molds to take on its final form.
Whether as a healthy snack for children, a fruity refreshment after a barbecue or simply to enjoy on the balcony – this ice cream is quick to make, naturally delicious and a real summer favourite. With a little preparation, you can conjure up an ice-cold delight on a stick in no time.
Let yourself be inspired – for a treat that tastes of holidays! Have fun making it.
Ingredients
Step by step
Making the mango yoghurt ice cream
Cook and cool the sugar syrup
First make the Syrup. To do this, bring 130 g of granulated sugar and 65 g of water to the boil together in a pan. Once the Syrup has boiled for 1–2 minutes, you can take the pan off the heat and put the Syrup in the fridge for an hour to cool.
Mix yoghurt, mango puree and syrup
After an hour, take a large Bowl. Mix the yoghurt and mango fruit puree together with the cooled Syrup.
Mango fruit puree 1 kg
Mix the binding agent with sugar and stir in
In another small Bowl, mix the ice cream binding agent together with the granulated sugar; this prevents lumps from forming. Then add the sugar–binding agent mixture to the mango-yoghurt mixture and stir everything together with a Whisk.
Binding agent for ice cream and sorbet, 40 g
40 minutes in the ice cream maker
Now put the finished mixture into an ice cream maker for about 40 minutes. After that, you should have a creamy ice cream, which you can either put into a Piping bag and then into ice cream molds, or fill directly into Ice cream cups. You can also easily fill the finished mango yoghurt ice cream into a container and put it in the freezer.
Ice cream maker for 1.5 litres
Disposable piping bag 41 cm, 24 pieces
Freeze overnight and unmould
Please note: if you'd like to make ice cream on a stick, it's best to leave the filled ice cream mold in the freezer overnight and only remove the ice cream from the mold the next day.
Ice cream mold Magnum
Ice cream mold Round
Mango yoghurt ice cream on a stick
Ingredients
Preparation
- Syrup: Boil 130 g sugar with 65 g water for 1–2 minutes, leave to cool in the fridge for 1 hour.
- Mix: Stir together the yoghurt, mango puree and the cold Syrup.
- Bind: Mix the binding agent with 20 g sugar (to prevent lumps), stir in.
- Ice cream maker: Churn the mixture in the ice cream maker for about 40 minutes until creamy.
- Mould: Fill the ice cream into the popsicle molds using a Piping bag, freeze overnight, unmould the next day.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Ingredients
Binding agent for ice cream and sorbet, 40 g
Mango fruit puree 1 kg
Accessories
Ice cream mold Magnum
Ice cream maker for 1.5 litres
Ice cream mold Magnum 3 pieces
Ice cream mold Round
Disposable piping bag 41 cm, 24 pieces
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FAQ
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Related products
Mango fruit puree 1 Kg
Ice cream mold Magnum
Glazing machine for 1.5 liters
Stabiliser for ice cream and sorbet, 40 g
Ice cream mold Round
Ice cream mold Magnum 3 pieces
Disposable piping bag 41 cm, 24 pieces
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