Instant Mango Yoghurt Sorbet by Joanne Turner

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  • 1 large mango cheek (100 g), peeled and frozen
  • 100 g vanilla low-fat yoghurt
  • 2 mini ice-cream cones
  • 4 macadamias crushed, to serve


  1. Dice mango cheeks.
  2. Place mango and yoghurt into a small hand-held food processor and process until smooth.  You may need to stop and push the contents down to help mix properly. (It should be smooth, thick and creamy. )
  3. Spoon mixture into cones.
  4. Sprinkle with macadamias to serve.


Health tip: This has more vitamins, fibre and lower GI than regular frozen yoghurt. It also has beneficial bacteria for healthy digestion if using a high probiotic- containing yoghurt.

Cook’s tip: For thicker yoghurt, place mixture back into the freezer for 15 minutes after mixing, then serve.

Low Lactose: Use Lactose Free yoghurt

Gluten Free: Use Gluten Free cones

Kids & Teens: Special Occasion Food

Nutritional Analysis

Per serve: energy 472 kJ, protein 4.1 g, fat 3.3 g, saturated fat 0.5 g, cholesterol 3 mg, carbohydrate 15.6 g, fibre 1 g, sodium 53 mg, GI low

Pregnancy (Joanne Turner)Recipe taken from Pregnancy by Joanne Turner.

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You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.