Be sure to use fresh, ripe mangoes. The better the mango, the better the frozen yogurt.
Makes about 5 cups (ten ½-cup servings)
- 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
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
- 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.