Frozen Mango Yogurt Dessert With Bournville Chocolate Swirls

Ingredients

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Prepare Yogurt Base

[{ "selector": "#anim2", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Blend mango pulp until smooth. Combine this puree with Greek yogurt, honey, lemon juice, and salt until silky.

Melt Bournville Chocolate

[{ "selector": "#anim3", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Break Bournville chocolate to pieces and melt on a double boiler. Add some butter for glossiness.

Create Swirls

[{ "selector": "#anim4", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Pour half of mango-yogurt mixture into loaf pan. Drizzle half the melted chocolate in swirl pattern. Repeat again with the rest.

Freeze

[{ "selector": "#anim5", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Cover the pan with foil and freeze for 6 hours or overnight. Garnish with Bournville chocolate and enjoy.