A CookBook Recipes & Other Stuff or How to Keep the Kids from Developing Beriberi After They've Moved Away From Home

Wednesday, October 05, 2016

Mango Frozen Yogurt

A good way to eat mango - I used frozen mango because I didn't want to mess with a whole one

16 ounces frozen diced mango, thawed, or 2 1/2 pounds fresh mango, peeled, pitted, and diced
1 (14-ounce) can sweetened condensed milk
8 ounces plain, Greek-style yogurt, preferably full fat
1 tablespoon freshly squeezed lime juice
1/4 teaspoon kosher salt
pinch of cinnamon (optional)

Put the mango, sweetened condensed milk, yogurt, lime juice, salt, and cinnamon in a blender and then puree until creamy and smooth. Taste and adjust seasonings.

Freeze according to your ice-cream maker’s instructions. Or you can place the puree in freezer-safe container, and allow it to freeze for 8 hours, stirring the puree a couple of times in the first two hours of freezing. 


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