Good fro yo is just like eating yoghurt and fresh fruit, only more fun. And while you won't get the same Mr Whippy texture at home, you'll at least know what's in it.
2 tbsp honey or agave syrup
200g thick plain yoghurt, chilled
pulp of 1 passionfruit
Vary the amount of sweetener according to the fruit you use (more for tart raspberries; less for ripe banana).
1. Cut the "cheeks" off the mangoes and chop the flesh, discarding skin – you should have around 200 grams.
2. Place the yoghurt, honey and mango in a high-speed blender and whiz until smooth and creamy. Transfer to an ice-cream machine and churn until set (about 20 minutes), or freeze in a shallow container and use a strong fork to break up any crystals once an hour, for three hours. Spoon into a piping bag and pipe into small glasses or bowls and serve immediately as soft-serve, or refreeze for one hour for a firmer result. Top with passionfruit pulp and serve.