Mango-Mango “Fro Yo”
Ahhh, yes… “fro yo” is all the rage right now, evidenced by the plethora of self-serve stores popping up all over the country. But while trendy, the price is anything but as one small cup can set you back several dollars! Not to mention, under the guise of being healthy, upon closer inspection, the ingredient lists often contain artificial flavors and unhealthy sweeteners with added fillers and stabilizers. With just a few pure and simple ingredients, you can whip up your own combination of yummy frozen yogurt flavors at home that are much healthier…and at a fraction of the price as well.
Recipe adapted from: Cuisinart ICE-21 Ice Cream Maker’s booklet…
Yield: about 1 1/4 quarts
Recipe adapted from: Cuisinart ICE-21 Ice Cream Maker’s booklet…
Yield: about 1 1/4 quarts
Ingredients
Base
- 5 cups low-fat or whole milk plain yogurt organic if possible such as Stoneyfield, Horizon or Seven Stars
- 1/2 cup coconut palm sugar for more info, including alternatives see MPM Mini-Bites
- 2 large ripe mangoes peeled, pitted and roughly chopped
- 1 teaspoon lime juice about 1/2 lime
- 1 piece cheesecloth about 24 inches x 24 inches or several layers of paper towels
Topping (optional)
- 1 large mango peeled, pitted and roughly chopped
Instructions
- Thickened Yogurt: place a strainer over a large bowl. (Make sure bottom of strainer doesn’t touch bottom of the bowl so the whey can drain properly.) Gather together all edges of cheesecloth; tie tightly with string. (Make sure yogurt is completely encased in cheesecloth.) Allow yogurt to drain in the refrigerator for 24 hours. (Check occasionally to make sure drained whey is not touching cheesecloth. Remove whey if needed.) Cut string; place thickened yogurt into a medium bowl. (If desired, save the whey for another purpose such as adding to smoothies.)
- Base: combine thickened yogurt with coconut palm sugar. In a blender, puree chopped mango with lime juice and 1 cup of the yogurt mixture, about 15 seconds. Add to reserved thickened yogurt mixture, combining well. Cover; chill for at least 2 hours, preferably overnight if possible.
- Make Frozen Yogurt: as machines vary, follow the instructions according to your manufacturer’s manual. (This recipe was made using a Cuisinart ICE 21 which is inexpensive, simple to use and makes FANTASTIC ice cream …highly recommended!)
- When frozen yogurt has finished churning, turn off the machine. Top each serving with additional chopped mango. (optional) Serve immediately. If a firmer consistency is desired, place in a covered freezer-safe container. Freeze for about 2 hours. Remove from freezer about 10 minutes before serving.
Notes
Make Ahead and Storage Tips: frozen yogurt may be stored in a covered freezer-safe container for about 3 weeks. (if it lasts that long!) Allow to soften for about 10 minutes before serving.
*This homemade frozen yogurt contains only pure ingredients and does not have preservatives and stabilizers. Therefore, it will not have the same consistency or freeze as creamy as most store-bought brands. That said, there is nothing like making your own frozen yogurt…hope you try it!! For mouth-watering recipes (from the traditional to the exotic) as well as everything you need to know about making ice cream (including guidelines for selecting machines) treat yourself to a copy of The Perfect Scoop by David Lebovitz. Mangoes: for maximum flavor, strive to find mangoes that are very fresh and give just a bit when pressed with your finger. Under or overripe mangoes will definitely impact the taste of the frozen yogurt.. Coconut Palm Sugar: I have been searching for a healthier sweetening alternative for use in desserts and has been experimenting with coconut palm sugar. Brands to look for are Coconut Secret and Wholesome Sweeteners. Read more about coconut palm sugar here. If you prefer not to use coconut palm sugar, you can use an equal amount of cane sugar or experiment with alternative healthy sweeteners such as honey and maple syrup. Look for all these products in natural food stores such as Whole Foods as well as in some supermarkets. Other homemade frozen treats you may like are Mint-Infused Chocolate Chunk Ice Cream and Coconutty Toasted Almond Ice Cream.
*This homemade frozen yogurt contains only pure ingredients and does not have preservatives and stabilizers. Therefore, it will not have the same consistency or freeze as creamy as most store-bought brands. That said, there is nothing like making your own frozen yogurt…hope you try it!! For mouth-watering recipes (from the traditional to the exotic) as well as everything you need to know about making ice cream (including guidelines for selecting machines) treat yourself to a copy of The Perfect Scoop by David Lebovitz. Mangoes: for maximum flavor, strive to find mangoes that are very fresh and give just a bit when pressed with your finger. Under or overripe mangoes will definitely impact the taste of the frozen yogurt.. Coconut Palm Sugar: I have been searching for a healthier sweetening alternative for use in desserts and has been experimenting with coconut palm sugar. Brands to look for are Coconut Secret and Wholesome Sweeteners. Read more about coconut palm sugar here. If you prefer not to use coconut palm sugar, you can use an equal amount of cane sugar or experiment with alternative healthy sweeteners such as honey and maple syrup. Look for all these products in natural food stores such as Whole Foods as well as in some supermarkets. Other homemade frozen treats you may like are Mint-Infused Chocolate Chunk Ice Cream and Coconutty Toasted Almond Ice Cream.
