Mango frozen yogurt hits the spot on a hot summer’s day. This particular recipe uses fresh, ripe mangoes and Greek yogurt, to make a tangy frozen yogurt with a touch of mango flavor.
My family loves their frozen yogurt super soft, but you can always transfer the frozen yogurt to an airtight container once it’s done and place it in the freezer for a few hours to get a firmer consistency. No matter how you like it, this tangy mango frozen yogurt is refreshing and delicious—the perfect antidote for days when the heat has you wishing for winter.
Recipe Note: This recipe is for an ice cream maker with a 2-quart capacity. If your ice cream maker has a smaller capacity, adjust the measurements accordingly.
Makes about fourteen 1/2-cup servings
3/4 cup whole milk
1 cup granulated sugar
4 cups plain nonfat Greek yogurt
2 cups mango puree (approximately 3 mangoes, 12 ounces each)
1 teaspoon almond extract
1. In a medium mixing bowl, use a hand mixer to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes on low speed. Stir in the yogurt, mango puree, and almond extract.
2. Chill the mixture in the refrigerator until cold. Freeze according to your ice cream maker manufacturer’s instructions. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.
La Fuji Mama
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