Make these fro-yos to order – they're best served straight away.
Together
By Jamie Oliver
Ingredients
50g of shelled unsalted pistachios
3 green cardamom pods
500g frozen mango chunks
1 sprig of mint
3 tablespoons natural yoghurt
juice of ½ a lime
30g dark chocolate (70%)
Top Tip
Complete your curry night feast with Fragrant squash curry, Golden paneer, Smoky aubergine daal, Fluffy coconut rice, Fennel naan, Refreshing chopped salad, Mango chutney and Carrot raita.
Method
- In a food processor, blitz the pistachios into a fine dust, then tip on to a plate.
- Crush the cardamom pods in a pestle and mortar and remove the outer shells, then pound the seeds until fine and put in the processor with the mango and mint leaves. Blitz together.
- With the processor still running, add the yoghurt and squeeze in the lime juice.
- Now, while it’s still frozen and scoopable, gently roll spoonfuls of mixture in the pistachio dust and serve right away. Finish with a grating or shaving of chocolate.
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