Hot summer streets
And the pavements are burning
I sit around
Trying to smile but
The air is so heavy and dry...
This intro to Bananarama’s classic
Cruel Summer typifies the Indian summer; however in Bombay (OK, Mumbai; but I grew
up in ‘Bombay’ so don’t judge/shoot me), ‘dry’ should be replaced with ‘humid’! Though
the Monsoon has just arrived in India, elsewhere in the Northern Hemisphere yesterday’s
summer solstice (the longest day of the year) heralded the start of summer. What
more can you ask for on a hot summer day other than the cool comforts of your
home and a cold treat to beat the heat. So why not whip up your own yogurt gelato?
Gelato is basically Italian for ice
cream. Originating in Florence, Italy, it’s all the rage across the world
primarily because it has a lower fat content than traditional ice creams. Not
to mention its smooth creaminess and fresh taste!
Even lower on the fat content are
frozen yogurts, since you can completely skip the cream. Lately, several frozen
yogurt joints have mushroomed all over the place, some good, some bad and some
A yogurt gelato is a wonderful
combination of a creamy gelato and frozen yogurt. So here’s a recipe for a mango-banana
yogurt gelato, which is so simple that you’ll be making batches of it! There’s
no added sugar, no cream – a perfect guilt-free treat for your guests and you.
I came across this recipe while
watching the Aussie food stylist Donna Hay’s TV show ‘Fast, Fresh, Simple’ on
TLC India. Check out her website for more quick and simple recipes. I tried
this recipe because it seemed so easy and required only three ingredients! It
turned out so well that I’ve already made it several times, to rave reviews!!! You
can try different fruit combinations, using fresh seasonal fruits, and come up
with innovative combinations.
This recipe serves 4-6 people.
- 3 just ripe medium to large mangoes
- 2 just ripe bananas
- 250g natural yogurt
That’s it! Your yogurt gelato is
ready. Serve in cups or waffle cones. Or offer it as an accompaniment to a warm
brownie. Or simply serve a scoop topped with diced mangoes and a small sprig of
- Peel the fruits and chop them up.
- Place the chopped fruits in sealed
containers and freeze for 3-4 hours, or till frozen.
- Transfer to a food processor. Add yogurt
and blend till you get a smooth creamy mixture.
- Return to a sealed container and
- Before serving, soften it slightly
for 5 minutes.
Voila! An easy, light dessert to end a Sunday brunch. Or a healthful
alternative to ice cream for your kids.
Labels: dessert, recipe, vegetarian, yogurt gelato