Mango Frozen Yoghurt

MAKES ABOUT 800ML / 3½ CUPS

650g / 1lb 7oz mango flesh

1 x 410g / 14oz can (1⅔ cups) evaporated (not condensed) milk

140g / ¾ cup Greek strained yoghurt

2 tbsp runny honey

pinch of sea salt

Add all the ingredients to a food processor and blitz until very smooth. You’ll have to do this in batches, so just make sure each batch has a bit of liquid in it to help blitz easily.

Once you have a large bowl of smooth liquid, pass it through a fine sieve into a freezer-safe, sealable container.

Freeze for 2 hours, then remove and blitz up again, this time in a jug blender for ease, to help smoothen the frozen yoghurt during the freezing process.

Return to the freezer for another 2 hours, blitz again, then repeat a third time.

Store in the freezer for up to 1 month. To serve, either bring it out to sit at room temperature for 10 minutes then blitz to soften, or let it sit at room temperature for about 30 minutes and scoop straight from the container.

/ You can also churn the mixture in an ice-cream machine instead of as outlined above.