Desserts
Mango Frozen Yogurt - 5 cups (ten ½-cup servings)
Makes about 5 cups (ten ½-cup servings)
Mango Frozen Yogurt - 5 cups (ten ½-cup servings)
Makes about 5 cups (ten ½-cup servings)
Be sure to use fresh, ripe mangoes. The better the mango, the better the frozen yogurt.
Nutritional information per serving (based on ½ cup): Calories 126 (8% from fat)
carb. 26g
pro. 5g
fat 1g
sat. fat 1g
chol. 3mg
sod. 74mg
calc. 204mg
fiber 2g
carb. 26g
pro. 5g
fat 1g
sat. fat 1g
chol. 3mg
sod. 74mg
calc. 204mg
fiber 2g
Ingredients
- 5 cups low-fat plain yogurt, strained through a cheesecloth* for 2 to 4 hours
- ½ cup granulated sugar
- 2 mangoes, peeled, pitted and roughly chopped (about ½ to 1-inch pieces)
- 1 teaspoon fresh lime juice, about ½ lime
Preparation
- In a large mixing bowl, whisk the strained yogurt and sugar together; reserve.
- Using a blender, purée the mangoes with the lime juice and 1 cup of the yogurt mixture. Combine with the remaining yogurt/sugar mixture. Cover and refrigerate 1 to 2 hours, or overnight.
- Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. 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 freezer for about 2 hours.
- Remove from freezer about 15 minutes before serving.
*If you do not have a cheesecloth, you can use a couple of layered paper towels.
