iceyoghurtSweet, creamy and fruity.

Gelato is an ideal finish to any meal.



4 Serves


1 x fresh or 2 x 425g cans


2-3 large (medium ripe)

 Vanilla yoghurt

½ cup



  1. Remove skin from mango and banana. Cut into chunks. If using canned mango, drain the liquid.
  2. Place fruit on a plate – cover with plastic wrap, or put in an air tight container. Freeze for a minimum of four hours or overnight.
  3. Place frozen fruit and yoghurt into a food processor and blend on high until lumps start disappearing. Stop the blender from time to time and scrape down the sides of the container with a spatula. Also, move the lumps around closer to the blade to get a consistent mixture.
  4. Repeat step 3 until you have an evenly blended smooth mixture.
  5. Serve in a bowl.


Serving Suggestion: serve with fresh or defrosted raspberries, or scoop into ice-cream cones. If not serving straight away, return to an airtight container and freeze. Allow to soften at room temperature for 5 minutes before serving.

Variation: mango can be replaced with other fruit e.g. berries, apricot, peach, plum, feijoa, kiwifruit etc.

Abbreviations Used in Recipes

utensilst = teaspoon

T = tablespoon

ml = millilitre

g = gram

º C = degrees Celsius

cm = centimetre