1. Allow the mangoes to defrost just enough to cut the pieces in two (widthwise).
2. Put the gingerbread in the main bowl with the metal blade and blend for 30 seconds.
3. Add the yoghurt and mango. Blend for 30 seconds. Scrape the mixture off the bowl
walls with the spatula. Blend for a further 30 seconds.
4. Eat immediately.
Chef’s tips: for an even more luscious version, replace the yoghurt with 2 scoops
of vanilla ice cream. You can also replace the gingerbread with speculoos biscuits.
Ring the changes by using frozen strawberries, peaches, melon, etc.
1. Preheat your oven to 180 °C (gas mark 4).
2. Using the yoghurt pot to measure out the ingredients, put the eggs, yoghurt, oil and
sugar in the bowl with the metal blade. Blend for 20 seconds.
3. Add the flour and baking powder. Blend for a further 20 seconds. If necessary, scrape
the mixture off the bowl walls with the spatula.
4. Add the pear halves, cut into large pieces, and the chocolate chips. Pulse twice.
5. Butter the muffin tins and dust with flour.
6. Divide the mixture between the tins, filling them no more than three-quarters full.
7. Bake for about 20-25 minutes.
Instant mango ice cream
Pear and chocolate muffins
Preparation: 5 min
Preparation: 10 min Baking: 20-25 min Equipment: muffin tins
104
300g frozen mangoes
125g creamy yoghurt
1 slice gingerbread
100g chocolate chips
4 pear halves in syrup
3 eggs
1 level tbsp baking powder
1 pot yoghurt (125g)
1 pot vegetable oil
3 pots plain flour
2 pots caster sugar
Serves 4
10-12 muffins
DESSERTS
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