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Tropical Soft Serve Frozen Yoghurt

Mundella Greek Honey Yoghurt blended with frozen mango and banana means healthy soft serve is only a few minutes away!

March 1, 2018

Tropical Soft Serve Frozen Yoghurt

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ingredients for six
300gm peeled bananas
300gm mango cheeks
300ml Mundella Greek Honey Yoghurt
1 x passionfruit
6 x waffle ice cream cones


  1. Start this at least 8 hours before serving to give fruit time to freeze. See notes.
  2. Break peeled banana flesh into 2cm lengths. Freeze overnight in snap lock freezer bag.
  3. Cut cheeks from mangoes and scoop out with a large spoon. Cut flesh into 1cm slices and remove any flesh around stone. Freeze overnight in snap lock freezer bag.
  4. Once fruit is frozen and you are ready to make, place chilled yoghurt into Thermomix or food processor bowl.
  5. Roughly chop frozen mango slices. Add to bowl with banana.
  6. Process for a minute or so, until all ingredients have formed a smooth ‘soft serve’ ice cream.
  7. Place into a piping bag fitted with a large #13 star shape nozzle.
  8. Working quickly, pipe, dividing into six waffle ice cream cones.
  9. Spoon over pulp from passionfruit. See notes for other topping suggestions.
  10. Serve immediately.

cooks notes:

  • Mundella Greek Honey yoghurt is makes this taste sublime.
  • Make a thick-shake style drink by defrosting fruit before processing. If crushed ice available, add to drink once blended, otherwise add ice cubes and blend to crush. Add a little milk if drink too thick.
  • Make a lassi flavour soft serve by doubling the mango amount, omitting banana and adding ½ tsp  rose water and a pinch of ground cardamom. Infuse the yoghurt overnight with a pinch of saffon stigmas for an authentic flavour.
  • Keep everything super-cold when making this. Ideally place the yoghurt in the freezer for 45 minutes before making along with your processor bowl or TM jug. Only remove fruit from freezer when ready to go!
  • Serve in a bowl and forgo the waffle cones for an A1 healthy option.

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


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