Frozen mango yogurt

It's fro-yo time again! The summer seems to be at its peak already (though I'm sure the worst is yet to come)! For me, it means the arrival of luscious and juicy summer fruits. And cold food. Which means cold desserts as well. And if it's frozen....even better! Frozen fruit yogurt is my go-to dessert in the summertime. It's oh-so-easy to make, hardly takes 15 mins, and is delicious! 

You can go wild with all the lovely fruits in the market during the summer. Mangoes, peaches, strawberries, cherries, apricots....all make yummy fro-yos! Or even use canned fruits for more exotic flavours, like blueberry (recipe here), black cherry, blackberry etc. I used a little bit of vodka in this, as it helps give the yogurt a better texture by lowering the freezing point. But you could skip it if you want. 

If you have a few mangoes lying around your kitchen, go make this!  

 

For about 8 scoops:

800 gms yogurt

1/2 cup powdered sugar

2 ripe mangoes (of your choice)

2 tbsps vodka (optional)

Tie the yogurt in a cheesecloth and place in a strainer for about 2-3 hours, so as to drain all the whey from it. You should have about 500 gms of thick creamy yogurt by the end of it.

Dice 1 mango into very small pieces, and puree the other one. 

In a big bowl, whisk the yogurt and the sugar. Then add the chopped magno, the puree,  and the vodka, and whisk a little more to form a smooth creamy mixture. 

Transfer to a wide box and freeze. When it's almost frozen, take a fork and crush the yogurt for a few minutes, so as to kind of churn it once. Or you could churn it once in a blender. Return to freezer.

Note - You could increase the sugar to 2/3 cup if the mangoes are a little sour. Or even reduce it to 1/3 cup if they are extremely sweet. Best would be to use mangoes that have a good balance of sweet n sour.

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