- 8-12 ripe guavas, peeled
- 100 g sugar
- 500 g plain yoghurt
Poach the guavas until tender, drain and blend.
Add the sugar to 2 cups of the guava purée and mix to dissolve.
Whisk in the yoghurt and pour into a freezerproof container.
Freeze, then remove from the freezer and beat. Return to the freezer to set fully. Alternatively, churn in an ice-cream maker according to the manufacturer’s instructions.