Frozen Mango Yogurt
Ingredients
Instructions
- Finely chopped 1 mango. Puree 1 mango. Thickly slice remaining mango. Whisk egg yolks and sugar in a large bowl until creamy.
- Bring cream and milk almost to the boil in a medium saucepan. Remove from heat. Gradually whisk hot milk mixture into egg mixture. Return mixture to pan. Stir on low heat, without boiling, until mixture thickens slightly. Do not boil.
- Transfer custard to large heatproof bowl. Cover surface with plastic wrap. Cool. Refrigerate for 1 hour, or until cold.
- Stir yogurt into cold custard. Pour into an ice cream maker and churn according to manufacturer's instructions, until beginning to thicken. Add chopped and pureed mangoes; churn until firm.
- Transfer mixture to a 6-cup freezer-proof container. Cover and freeze for about 4 hours or until firm.
- Serve in dessert glasses with sliced mango.
Nutrition & Diet Analysis (per serving)
403
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).