Ingredients
Coconut brittle
Method
1.1. Make coconut brittle:Combine the sugar, cream, butter and salt in a large saucepan; stir over a medium heat until sugar is dissolved. Bring to the boil; boil, uncovered, without stirring, until dark golden brown. Line an oven tray with baking paper. Pour the caramel on to the paper and sprinkle with coconut; cool. Break toffee into shards.
2.Whisk yoghurt and sugar together until sugar has dissolved. Whip cream in a small bowl with an electric mixer until soft peaks form. Fold the whipped cream into the yoghurt mixture. Churn in an ice-cream machine according to manufacturer’s instructions.
3.Serve the freshly-churned frozen yoghurt with the mango, sprinkled with Coconut Brittle.
Coconut brittle not suitable to freeze. Not suitable to microwave. Test kitchen tips: The frozen yoghurt and coconut brittle can be made up to a week ahead. Store brittle in an airtight glass jar or container. Try processing the coconut brittle until coarsely crushed and sprinkle over the frozen yogurt before serving. If you don’t have an ice-cream churn, freeze the yoghurt mixture in a shallow dish until firm. Chop the frozen yoghurt then beat with an electric mixer until combined. If yogurt is still holding its shape, it can be served immediately, or if too soft, transfer to a loaf pan and freeze until just firm enough to scoop.
Note
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