Amazing cultured cream & mango yogurt bark

This year I spent a lot of my time creating recipes for other people which has been a lot of fun. Earlier this year, Luvele commissioned me to produce a recipe e-book to accompany their new range of yoghurt makers. I didn’t need much convincing! You all know how much I love my yoghurt.

There are 50 recipes in all in the e-book and this mango and cultured cream yogurt bark is close to my favourite. It doesn’t look too pretty – it’s a bit rustic and random – but it is a divine summer treat that tastes far more awesome than it looks!

The original recipe is made with cultured cream, (that’s raw cream that has been put into the yoghurt maker and fermented to become probiotic cream fraiche) but it is equally delicious with homemade coconut cream yoghurt. 

For a quick fix, mango yogurt bark can even be made with regular cream or canned coconut cream if you’re happy to skip the lacto-fermented aspect completely. It’s really up to you. Any way you please – it’s delicious. 

Ingredients:

• 2 fresh mango cheeks
• ¾ cup cultured cream (or coconut cream yoghurt)
• 1-2 teaspoons of raw honey or maple syrup
• 1 teaspoon vanilla
• 2-3 pieces of dried mango (preservative free)
• 1 tablespoon of dried coconut flakes
• 1 tablespoon of flaked almonds

Method:

1. Lay a piece of baking paper over a dinner plate or small pizza tray. A flat surface is best.
2. Place the flaked almonds in a small pan and heat on the stovetop until golden brown, then transfer to a plate to cool.
3. Puree the fresh mango cheeks in a food processor.
4. Place the cultured cream (or coconut cream yoghurt), vanilla, honey and half of the pureed mango into a bowl and mix until well combined.
5. Pour the mango and cream mixture onto the prepared plate and spread evenly to the edges.
6. Break the dried mango into small pieces and scatter on top of the cream base.
7. Then sprinkle the toasted flaked almonds and coconut flakes.
8. Using a small teaspoon, dollop the remaining mango purée on top
9. Place in the freeze for 4 hours or overnight.
10. Chop or roughly break the mango bark into pieces.
11. Serve immediately or store in a sealed container in the freezer until required.

Amazing cultured cream & mango freezer bark

 

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A GUT FEELING: Barb - A Gut Feeling

Ingredients

• 2 fresh mango cheeks
• ¾ cup cultured cream (or coconut cream yoghurt)
• 1-2 teaspoons of honey or maple syrup
• 1 teaspoon vanilla
• 2-3 pieces of dried mango (preservative free)
• 1 tablespoon of dried coconut flakes
• 1 tablespoon of flaked almonds

Method

1. Lay a piece of baking paper over a dinner plate or small pizza tray.
2. Place the flaked almonds in a small pan and heat on the stovetop until golden brown, then transfer to a plate to cool.
3. Puree the fresh mango cheeks in a food processor.
4. Place the cultured cream, vanilla, honey and half of the pureed mango into a bowl and mix until well combined.
5. Pour the mango and cream mixture onto the prepared plate and spread evenly to the edges.
6. Break the dried mango into small pieces and scatter on top of the cream base.
7. Then sprinkle the toasted flaked almonds and coconut flakes.
8. Using a small teaspoon, dollop the remaining mango purée on top
9. Place in the freeze for 4 hours or overnight.
10. Chop or roughly break the mango bark into pieces.
11. Serve immediately or store in a sealed container in the freezer until required.

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