Fruity frozen yoghurt bundt


  • 2 tubs (100g each) fresh blueberries + extra for serving
  • ⅓ cup (67g) sugar
  • 2 tubs (160g each) PnP cut mango
  • 4 cans (110g each) granadilla pulp
  • 3 tubs (1L each) good-quality frozen yoghurt, softened
  • Fresh mint, for serving


  1. Combine blueberries, sugar and a splash of water in a saucepan.
  2. Bring to the boil and simmer until syrupy.
  3. Allow to cool.
  4. Stir mango, 3 cans granadilla pulp and blueberry syrup through frozen yoghurt.
  5. Spoon into a clingfilm-lined or silicone Bundt cake tin.
  6. Freeze for 3-4 hours, or overnight for best results.
  7. Briefly dip the mould in hot water, then turn out onto a serving plate.
  8. Decorate with extra blueberries, remaining granadilla pulp and mint leaves.
  9. Serve immediately.


Don’t have a Bundt tin? Try this nifty hack using a can and a regular cake tin from Fresh Living!

Recipe Source: PnP Fresh Living