Sooo..this happened last night.
I stumbled upon this froyo recipe when I was having a very productive, very ambitious day, and I committed right then and there before the ease of my corner grocery store began calling my name.
The bulk of the recipe is frozen mango, honey, and full fat yogurt (Full fat, the horror! Relax, skim groupies! Full fat yogurt is actually pretty good for you). It could not have been easier, and created the creamiest, yummiest homemade froyo I’ve ever had. I can’t wait to try different iterations of this recipe (think, banana and chocolate chip).
- 16 ounces mango chunks (1 pound), frozen or fresh
- ⅔ cup honey
- 1 small lime, juiced
- ⅛ teaspoon salt
- 2 cups full-fat yogurt, chilled (I used Greek yogurt and it was very thick by the end of churning-session. I also believe it made it a bit more tangy, but that was nice with the mango)
- In a medium saucepan, combine the mango (frozen or fresh), honey, lime juice and salt.
- Bring the mixture to a gentle boil over medium heat.
- Reduce heat to maintain a simmer, then cook, stirring occasionally, for 15 minutes.
- Remove the mango mixture from heat and let it cool for a few minutes.
- Purée the mixture in a blender until it is completely smooth.
- Transfer the mixture to a bowl (using a larger bowl will help the mixture cool faster) and refrigerate it until the mixture is thoroughly chilled. You can let it cool in the refrigerator for a few hours, or even overnight, or speed up the process by placing the bowl in the freezer, stirring every 15 minutes or so, for about 45 minutes.
- Mix together your chilled mango mixture and chilled yogurt, then freeze the mixture in your ice cream maker according to your manufacturer’s instructions.
- Serve immediately for a soft serve texture, or transfer the frozen yogurt to a freezer-safe container and freeze for several hours for a scoopable consistency.
Source: Cookie and Kate