Hello summer. A heat wave is coming. It will be so hot we've cancelled our plans to go camping. It's too hot to camp. Thoughts turn to cold, frozen, icy, cool, and anything that distracts from the heat that is coming. It's too hot to go outside. It's too hot to go to the store. I want something cold and delicious and refreshing. Don't you? You know you do!
This super easy and quick frozen yogurt is what you want. You likely have all the ingredients on hand: yogurt, frozen fruit, sugar, and lemons or limes. The only equipment you need is a food processor. In 10 minutes or less, cold and creamy satisfaction can be yours.
This recipe was inspired by one published in Food & Wine magazine a decade ago. Created by Ferran Adria using strawberries, I've played with it a bit as the original had too much sugar for my liking and not enough acid. I present the mango version here. Scroll to the end of this post for the Strawberry Frozen Yogurt variation.
10-Minute Mango Frozen Yogurt
Makes 3-4 cups
1 pound frozen mango chunks, broken up if clumped together
5 ounces whole fat yogurt (Greek is fine), unsweetened
1/4 cup sugar (I prefer organic cane sugar)
One lime, cut into wedges
Equipment: 7-cup capacity food processor (or larger)
Set up your food processor with the blade attachment. Into the processor bowl add the mango chunks, yogurt, and sugar. Process for two minutes. Scrape down sides and stir around any chunks that have clumped together or are not broken down. Process until smooth. May require up to five minutes of processing.
Serve immediately with lime wedges. Encourage eaters to squeeze fresh lime over the frozen yogurt to added a much needed and quite enjoyable zing!
Store in an airtight container in the freezer for up to three days. Though, it won't be as good as when it is first made.
This super easy and quick frozen yogurt is what you want. You likely have all the ingredients on hand: yogurt, frozen fruit, sugar, and lemons or limes. The only equipment you need is a food processor. In 10 minutes or less, cold and creamy satisfaction can be yours.
This recipe was inspired by one published in Food & Wine magazine a decade ago. Created by Ferran Adria using strawberries, I've played with it a bit as the original had too much sugar for my liking and not enough acid. I present the mango version here. Scroll to the end of this post for the Strawberry Frozen Yogurt variation.
10-Minute Mango Frozen Yogurt
Makes 3-4 cups
1 pound frozen mango chunks, broken up if clumped together
5 ounces whole fat yogurt (Greek is fine), unsweetened
1/4 cup sugar (I prefer organic cane sugar)
One lime, cut into wedges
Equipment: 7-cup capacity food processor (or larger)
Set up your food processor with the blade attachment. Into the processor bowl add the mango chunks, yogurt, and sugar. Process for two minutes. Scrape down sides and stir around any chunks that have clumped together or are not broken down. Process until smooth. May require up to five minutes of processing.
Serve immediately with lime wedges. Encourage eaters to squeeze fresh lime over the frozen yogurt to added a much needed and quite enjoyable zing!
Store in an airtight container in the freezer for up to three days. Though, it won't be as good as when it is first made.
Strawberry Variation:
Substitute one pound of frozen strawberries for the frozen mango chunks. Instead of lime wedges, cut one lemon into wedges to be squeezed over the Strawberry Frozen Yogurt.
Substitute one pound of frozen strawberries for the frozen mango chunks. Instead of lime wedges, cut one lemon into wedges to be squeezed over the Strawberry Frozen Yogurt.
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