600ml unsweetened coconut yoghurt
⅓ cup virgin coconut oil, plus 2 tbsp, gently melted
⅓ cup maple syrup, plus 3 tbsp
1 vanilla pod, seeds only
1 large mango or ¾ cup mango puree
1 tbsp lime juice
coconut chips, toasted, to garnish
Lightly grease a 10cm x 20cm nonstick loaf tin with coconut oil or line with baking paper.
Whisk together coconut yoghurt, ⅓ cup coconut oil and maple syrup. Add vanilla seeds to yoghurt mixture. Stir.
Remove flesh from mango and puree in a blender with 2 tablespoons melted coconut oil, 3 tablespoons maple syrup, lime juice and a pinch of salt. Check taste; add more maple syrup or lime juice if needed.
Pour yoghurt mixture into the loaf pan. Slowly pour over the mango puree in circles. Use a skewer to carefully swirl the mango into the yoghurt. Don’t over-mix. Freeze at least 4 hours or overnight until set.
Thaw for 10-15 minutes before serving. Turn out onto a platter and sprinkle with toasted coconut chips.
Use a knife warmed in a jug of hot water to slice.