One of my favorite fruits of all time is mango and it's no surprise that both my husband and son love this fruit as well. Most of the time we eat it fresh, though my husband like diced fresh mango with his ice cream. That gives me the idea of making this mango frozen yogurt. I grabbed a few champagne mangoes at the market since these are sweet with smooth texture. Back when I was growing up in Indonesia, the variety of mangoes are numerous and each mango has distinct taste and smell; it'll be wonderful to able to have a selection of mangoes like that here. How I miss eating those mangoes!
Mango Frozen Yogurt
Makes about 1 pint
1 cup water
2/3 cup sugar
2 small ripe champagne mangoes, peeled and diced
1 cup Greek yogurt--I used whole milk Greek yogurt
1 cup whole milk
1 tablespoon fresh lemon juice
Pecan Lace Cookies, optional
In a small saucepan, combine water and sugar and bring to a boil. Cook until reduced to 3/4 cup, about 6 minutes. Let the sugar syrup cool.
In a blender or food processor, puree the diced mango with 2 tablespoons of the sugar syrup. Transfer 1/4 cup of the puree to a bowl and whisk in the Greek yogurt, milk, lemon juice and the remaining sugar syrup. Pour the mixture into a glass bowl and let chill in the fridge for at least 2 hours or overnight. Refrigerate the rest of the mango puree as well.
Freeze mixture in the ice cream maker according to unit's instructions. Towards the end of the unit cycle, pour the remaining mango puree to make a swirl pattern. Store the frozen yogurt in an airtight container and freeze for at least 4 hours before consuming. Served with Pecan Lace Cookies if desired.
Source: adapted from Coconut-Mango Frozen Yogurt, Food & Wine, March 2010