Mmmmm. Mango frozen yogurt. Or, as we like to call it, a frozen mango situation that can’t quite be construed as ice cream due to a technicality. But it sure as heck is as lovely as ice cream. Swear.–Renee Schettler Rossi
LC Instant Gratification Note
Seeing as this lovely little mango frozen yogurt recipe comes together in just 10 minutes, you can consider it reason enough to always make space for some chopped mango in your freezer. We’re talking instant gratification, people.
Mango Frozen Yogurt Recipe
- Quick Glance
- 10 M
- 10 M
- Makes about 2 cups
- 16 to 24 ounces mango (3 smallish mangoes or 1 package frozen mango chunks)
- 1/3 cup (3 ounces) vanilla yogurt
- 1 tablespoon honey
- 1. Toss the mangos in the blender and then dump in the yogurt and honey. (The more mango you use, the more intense the mango flavor.) Blend on high until smooth and creamy.
- 2. Scoop into dishes or onto cones and serve immediately. (You can freeze the leftovers, though they’ll turn into a solid mass of mango. We find it’s best to just grab a spoon and everyone you can to polish off the batch of mango frozen yogurt within minutes of making it.)
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Mango Frozen Yogurt Recipe © 2014 Meredith Kirton and Mandy Sinclair. Photo © 2014 Sue Stubbs. All rights reserved.
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