Ingredients

• 220g (1 cup) caster sugar
• 125ml (1/2 cup) light corn syrup (see note)
• 500g Tamar Valley Greek Style Yoghurt
• 250ml (1 cup) pouring cream
• 1 tablespoon lemon juice
• 8 waffle cones, (see note) to serve

Mango ripple

• 1 mango, peeled, flesh roughly chopped
• 2 tablespoons light corn syrup
• 1 tablespoon lemon juice

Method

• Step 1 Combine sugar, corn syrup and 60ml (1/4 cup) water in a small saucepan and cook, stirring, over low heat for 6 minutes or until sugar dissolves. Transfer to a large bowl, cover and refrigerate for 20 minutes or until cold.
• Step 2 Whisk yoghurt and cream into sugar mixture. Transfer to an ice-cream machine and churn for 40 minutes or until firm.
• Step 3 Meanwhile, to make mango ripple, combine all ingredients and 2 tablespoons water in a small saucepan and bring to a simmer over medium heat. Cook for 3 minutes, then remove from heat. Transfer mixture to a blender and blend until smooth. Refrigerate for 15 minutes or until cool.
• Step 4 Spoon one-third of the frozen yoghurt into a 1L (4-cup) airtight container. Pour over one-third of the mango ripple and, using a knife or skewer, swirl to combine. Repeat twice more with remaining frozen yoghurt and mango ripple. Freeze for 2 hours or until firm. Scoop into cones to serve.