My son’s favorite ice cream flavor is mango – go figure. (I do get an inner thrill when he’s the only kid who doesn’t choose bubblegum, rainbow or tiger tail.) Having been wowed by the mango sorbet they make from scratch at Chocolate Tofino, he goes into every ice cream shop we visit expecting the same. With mangoes in season, I figured I’d give it a go myself – after all, I do have an ice cream machine in the basement – and tried my hand at mango frozen yogurt. It was a hit. (By the way, you can make this without an ice cream machine – read on.)
I wasn’t surprised to find that Kamran had a recipe for mango frozen yogurt – his served in bowls topped with salty chopped pistachios. Brilliant. I may give that a go next time I have friends lingering on the patio, but for now, cones were requested.
Mango Frozen Yogurt
1 cup good-quality plain yogurt (not fat free)
1/2 cup milk (2 % is perfect)
1/4 cup sugar (or to taste)
2 ripe mangos, peeled and diced
3 Tbsp. honey
Place all of the ingredients in a blender or food processor and blend until smooth. Refrigerate until well chilled.
If you don’t have an ice cream machine, place the bowl in the freezer, cover it, and set your timer for 45 minutes. When the timer goes off, whisk it vigorously and place it back into the freezer. Set the timer again, and do this every 45 minutes until the mixture is frozen.
If you do have a machine, freeze the chilled mixture according to the manufacturer’s directions. Serve immediately or freeze until solid before scooping. Makes about 1.5 L.