|Green Mango FroYo|
I was inspired by Mr. and Mrs. P and a mango ice cream they recently posted on their blog. I like frozen yogurt, so I decided to make a mango froyo. All I needed was a mango so off to Bristol Farms I went and as luck would have it, there was a lovely lady doing a tasting of these "green mangos". Even though they were green, they were fully ripe and delicious. They're called Keitt's and they're in season now through September, early October. They're sweet, tangy and juicy and they may just be my favorite variety of mango.
|invert each half and remove mango from from skin|
There's a large flat seed in the middle so if you just cut down each side of the stem, you'll end up with two halves and you can discard the middle part. When selecting this variety of mango, to tell if it's ripe just give a gentle squeeze to the outside - it should feel firm but have a little "give".
To make the Green Mango FroYo you'll need an ice cream maker. I use the ice cream attachment for my KitchenAid mixer and it works like a charm. Be sure to freeze the bowl according to the manufacturer's recommendation. I keep mine in the freezer so it's ready when needed.
Makes approximately 2 1/2 cups
Special Equipment: Ice Cream Maker
1 Keitt Mango (or any mango), cubed
3 Tablespoons honey, or more to taste
2 cups Greek yogurt (I like Fage Total)
In a food processor, place 1/2 of the cubed mango and all of the honey, then puree until smooth. Reserve the other half of the cubed mango to be added later. In a medium bowl mix the mango puree and yogurt together and blend well.
Pour yogurt mixture into prepared ice cream bowl according to manufacturer's instructions and allow to process for the recommended time. In my case, it only took 10 minutes.
When yogurt mixture is the consistency of soft serve ice cream, remove paddle and mix in the rest of the cubed mango. Place in covered freezer safe container and allow to become firm - at least 4 hours. Serve with additional fresh mango, if desired. FroYo will become very solid after about 24 hours, set out on counter for about 20-30 minutes to allow to soften before scooping.