- 1/2 liter plain yogurt
- 1 ripe mango
- 100 ml water
- optional: 1 tablespoon sugar
- mint leaves and cookie crumbs for garnish
Kitchen equipment needed
- vegetable peeler
- small saucepan
- ice cream maker (we’ve used a Magimix turbine à glace)
- airtight container
- silicone spatula
Preparation — 10 minutes
If you like your frozen yogurt 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 the plain yogurt and sugar-water. BLEND until it’s very smooth.
Finishing the mango frozen yogurt — 30 minutes
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 in an airtight container up to 2 months.
We served this mango frozen yogurt in an edible cookie bowl. Garnish with mint leaves and cookie crumbs.