Ingredients and Method to make Mango Frozen Yogurt
3 medium mangoes skinned, de seeded and cut into 1 inch pieces (yielded 3 cups of cut pieces)
3/4 cup light cream
2 cup Greek style plain yogurt (if you do not have greek yogurt, then you can make your own, instructions below)
approximately 3/4 cup sugar (adjust according to sweetness of mangoes)
Puree the mango pieces until it is smooth.
Add cream and give it a churn in the blender too.
In a large bowl, mix together the cream+ mango puree, greek style yogurt and sugar.
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Chill in the refrigerator for an hour or two. Place in the ice cream maker and churn to make frozen yogurt as per your ice cream makers instructions. I churned in two batches for this quantity and each batch took me twenty to twenty five minutes of churning for it to set.
If you do not have an ice cream maker than place the mixture in the freezer. When it begins to freeze around the edges, remove and stir it vigorously with a whisk or spatula. Return to freezer and continue this process every 30 or so minutes, stirring at least five to six times. Allow it to freeze and serve. If you want more details on this process check out this post
Serve immediately, freeze the balance and use as required.
Notes
If you do not get greek yogurt in your area, then you can make your own. Greek yogurt is just regular yogurt that has been strained. Line a colander with a muslin cloth, place regular yogurt in it and let it drain.(just as you would for making shrikhand if you have done that in the past) For some more details and pictures check out this post
