When I reached for the .89 cent mango today and felt that it was soft, ripe, and fragrant, my heart rejoiced.
I love frozen yogurt. It’s kind of a big part of my life. We go way back too. In highschool it was Maverick’s soft serve fro-yo machines that rocked my sweet tooth, and in later years it’s been all those wonderful frozen yogurt chains that have popped up all over this college town like daisies. I love them all, but I have my favorites. Last summer I started making my own with an old ice cream-maker my mom lent me. I probably went through probably 10 pounds of rock salt, no joke. For Christmas my dear Granny gave me one of these babies, which has brought a great deal of happiness into my life.
My go-to, never-fail, simple and AMAZING basic frozen yogurt recipe is heavenly (thanks Heather, by the way, for the tip). I usually just top it with fresh fruit, and end up consuming WAY too much, because my silly husband doesn’t like anything tart. But my–oh my–FAVORITE, is a Mango frozen yogurt, and this is the astronomical recipe I’ve come up with. Nothing incredible here actually, just three simple ingredients that hold my heart.
Mango Frozen Yogurt
2 ripe mangos
3 cups greek-style yogurt (I often use Fage non-fat greek yogurt with STELLAR results. I also usually use closer to a quart, or 4 cups).
1/2 cup honey (more or less depending on how sweet your mangos are)
Peel and cut up your mangos. Throw them into your blender with the honey. Puree. Combine the mango puree with the yogurt and then chill for a while (until cold—like an hour or so).
Freeze in your ice cream-maker according to manufacturer’s instructions.
Repent for consuming too much.