Mango Frozen Yogurt

From the Rachel Rappaport collection

Serves

3 to 4

Introduction

For this recipe, chose a sweet mango with low fiber content. I used Valencia Pride, a sweet, virtually fiber-free mango. The Ataulfo (often marketed as the Champagne mango) is another great choice.

Ingredients

	1	large ripe mango, cubed
	32	oz. Greek-style yogurt
	3	Tbsp. mango honey (or other fruity, floral honey)

Steps

In a blender, pulse all ingredients together until smooth. Add additional honey to taste.
Pour into your ice-cream maker and freeze according to the manufacturer’s instructions, about 20 to 30 minutes. Serve immediately for a soft-serve-style treat or remove to a freezer-safe container, and freeze 2 to 3 hours until firm.
Serve, if you wish, topped with additional cubed mango.

Notes

Get more tips for mangoes in Rachel Rappaport’s how-to article.

This content is from the Rachel Rappaport collection.