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Friday, July 8, 2011

Mango Frozen Yogurt

3 cups plain yogurt (2% milk is good, I often use low fat as well)
1/2- 3/4 cup of sugar (depending on desired sweetness)
1 cup of fresh mango peeled and cut away from its pit
1/2 teaspoon vanilla extract

Blend ingredients in a blender or food processor. Chill in refrigerator for at least an hour or until internal temp reaches 40 degrees. Pour into ice cream maker and churn according to manufacturers instructions. Eat immediately. If you have leftovers pour them into a popsicle mold and freeze them for fro yo pops later.

If you are going to use low fat yogurt you can just buy vanilla yogurt and omit the sugar.

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