Mango and Turmeric Coconut Yoghurt Soft Serve Recipe

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In Australia our end of year celebrations happen during summer so we tend toward cold dishes. This weeks recipe Mango and Turmeric Coconut Yoghurt Soft Serve is a cold dessert and would be great for Christmas day – or any day for that matter..!

Combines the earthiness of the turmeric with the rich sweetness of coconut and mango.


  • 3 mangoes, peeled, flesh chopped
  • 1kg dairy-free coconut yoghurt (or diary yoghurt if you prefer)
  • 1 tbs 3xR CURCUMIN SUPER BLEND POWDER turmeric, plus extra to serve
  • 1/4 cup (60ml) maple syrup
  • 1 tsp vanilla bean paste


  1. Whiz the mango in a blender until smooth. Place mango in a bowl with all remaining ingredients and whisk to combine. Transfer the mixture to an ice cream machine and churn according to manufacturer’s instructions until a soft serve consistency. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges. Remove from freezer and beat with electric beaters. Return to container and refreeze. Repeat the process until a soft serve consistency).

  2. Spoon soft serve into a piping bag, fitted with a 2cm nozzle, and pipe into four 11/2 cup (375ml) glasses. Scatter with a little extra turmeric and serve immediately.