Sweet, creamy and fruity.

Gelato is an ideal finish to any meal.

Method

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 yogurt 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. So, 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.