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If you like your frozen yoghurt sweeter than just the sweetness of the mango, you add water and sugar to the small saucepan. Let it come to a boil and then turn off the heat when the sugar has dissolved completely and let it cool off.
PEEL the ripe mango and add it to the blender. Also, ADD plain yoghurt and sugar-water. BLEND until it's very smooth.
SCOOP the mixture into your ice cream maker and let it run until it’s frozen enough. That will take about 30 to 40 minutes. You can eat it straight from your ice cream maker.
If you like it a bit less soft, store it in an airtight container for up to 2 months. We served this mango frozen yoghurt in an edible cookie bowl. Garnish with mint leaves and cookie crumbs.