In keeping with my mango theme this summer (if you haven’t yet, try the zangy Mango Mint Salsa or refreshing Mango Lassi) I decided to attempt a mango frozen yogurt. They days surrounding this recipe were hot, humid, and oppressive. A cool and light froyo was exactly what I needed. I didn’t have a specific recipe for mango frozen yogurt, though, so I adapted one that called for canned peaches and it worked beautifully (and fresh fruit trumps canned anytime)! I was able to put my new ice cream maker to good use and enjoy the last of my mangoes. As with the other two recipes mentioned above this one’s so simple as to almost make a post seem absurd, but hey – you can’t complain about dishes that are easy and delicious, right? Especially in the summertime when you should be spending your precious free time less in the kitchen and more on grass, in water, and on mountaintops!
Mango FroYo (adapted from the Cuisinart Ice Cream Maker Recipe Booklet)
2 fresh mangoes, peeled and cubed
2 C fat-free plain yogurt
1 C 1% or skim milk
1/3 C sugar
- Put all ingredients in a blender and blend until smooth and homogeneous.
- Pour the froyo base into your ice cream maker and mix according to the manufacturer’s instructions.
- Transfer soft froyo to a plastic container, cover the surface with plastic wrap (to prevent freezer burn), and let sit for at least an hour or preferably overnight.
This frozen yogurt was everything it was supposed to be: cool, refreshing, and mango-y! I was actually very surprised at just how much the mango flavor shined after freezing. If you’d prefer a lighter mango taste, I suggest using just one mango. A mango-vanilla mix would also be pretty tasty: sub in vanilla non-fat yogurt for plain…oooo, or maybe even try a fruit blend! Use blueberry yogurt as the base and throw a handful of berries in with the mango for a textured blueberry-mango froyo. I’d also love to try a fruity float by throwing a few scoops of this frozen yogurt into a tall glass of fizzy lemonade. Mmmmm…
Overall Enjoyment: ♥ ♥ ♥ ♥