News – Three sweet and healthy recipes for this spring: frozen yoghurt, ice cream and sorbet; a refreshing experience

Tropical Frozen Yogurt (Mango with Coconut)

Ingredients for 4 servings

300 g   Freshmex frozen mango dices or pulp

150 g  of Freshmex coconut dices

150 g greek yoghurt (you can choose your favourite brand)

30 ml of honey

Preparation

Combine ingredients into a food processor or high-speed blender.

Pour into a pan and smooth into an even layer.

Freeze for 2 hours, or until frozen but still a little soft for scooping (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping).

Scoop into a bowl and top with your favourite toppings.

Enjoy!

Adapted from Tasty (tasty.co)

 

Mint Chip Avocado Ice Cream

Ingredients for 2 servings

500 g  Freshmex chunky avocado pulp

50 ml  of honey

75 g of Freshmex coconut dices

1 tbsp peppermint extract

1 pinch sea salt

dark chocolate, chopped, to taste

Preparation

Add the avocado pulp to a blender or food processor, along with honey, coconut dices, peppermint extract and salt.

Blend until smooth, scraping down sides as necessary.

Pour mixture into a freezer-safe dish and fold in the chocolate chunks.

Freeze for at least 2-3 hours. If freezing overnight, allow defrosting for 10-15 minutes for easier scooping.

Enjoy!

Adapted from Tasty (tasty.co)

 

Mango Pineapple Sorbet

Ingredients for 6 servings

150 g of Freshmex frozen pineapple dices or pulp

150 g pf Freshmex frozen mango dices or pulp

For the syrup

100 ml of water

180 g of sugar

150 g of FreshMex frozen mango dices or pulp

Preparation

Combine water, sugar, and Freshmex frozen mango dices or pulp in a pot over medium heat. Once the sugar has dissolved, simmer for 30 minutes and reduce.

Pour syrup through a strainer and remove excess liquid, then let it cool to room temperature.

In a blender, combine syrup, Freshmex frozen pineapple dices or pulp, and the remaining  FreshMex frozen mango dices or pulp. Blend until well-combined.

Pour into a 20×20 cm baking dish and freeze for at least 12 hours.

Take out of the freezer and let sit for 5-10 minutes before scooping.

Serve and enjoy!

Adapted from Tasty (tasty.co)