Mango Passionfruit Greek Yogurt Ice Cream

Creamy, tangy Greek yogurt ice cream swirled with sweet mango and bright passionfruit makes the ultimate tropical frozen treat.

Ingredients

• 2 cups full-fat Greek yogurt
• 1 1/2 cups heavy cream
• 3/4 cup sweetened condensed milk
• 1/3 cup honey
• 1 1/2 cups ripe mango, pureed
• 1/2 cup diced ripe mango, plus extra for serving
• 1/3 cup passionfruit pulp (about 4-5 passionfruit)
• 1 tsp vanilla extract
• 1 tbsp fresh lime juice
• 1 pinch salt

Instructions

1. In a large bowl, whisk together the Greek yogurt, sweetened condensed milk, honey, vanilla extract, lime juice, and salt until smooth.
2. In a separate bowl, whip the heavy cream to soft peaks, then gently fold it into the yogurt mixture until fully combined and airy.
3. Fold in the mango puree and diced mango, leaving a few streaks for a swirled effect. Reserve 2 tablespoons of passionfruit pulp for the top, then lightly swirl the rest into the mixture.
4. Pour the mixture into a loaf pan or freezer-safe container. Spoon the reserved passionfruit pulp over the top and drag a knife through for a ripple effect.
5. Cover and freeze for 6-8 hours, or until firm enough to scoop.
6. Let the ice cream sit at room temperature for 5 minutes before serving, then scoop into bowls and top with extra diced mango and more passionfruit pulp if desired.

Tip: For the creamiest texture, use full-fat Greek yogurt and chill the mixture for 1 hour before freezing.