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Frozen Yogurt, Mango (D, TNT)
Source: Self
Yield: 32 ounces

2 large mangoes, cubed
2 cups organic low fat vanilla yogurt
1/4 cup organic natural cane sugar, sucanat, or other sugar alternative

Process mangoes and sugar in a food processor.

Turn ice cream maker on and pour in yogurt, followed by mango mixture. Churn for 25 to 30 minutes.  Then pour mixture into a 32-ounce container or into popsicle molds and freeze to harden further.

Poster's Notes:
I haven't tried using soy milk yet, but I did make frozen yogurt. It was sooooooooo easy and everyone loved it including my picky-eating niece and nephew (who refused to eat the fresh fruit I served with it) and my Goldi (3) who has recently taken to only eating fish sticks and peas for every meal--or yogurt and apples that she can get herself from the fridge--but only when she gets them having her enthusiastically say:

"mmm, ima, this is yummy!"

Was huge! And a big vote of confidence for this trying-to-make-ice-cream-healthier-ima!

Posted by Jenni Person

Nutritional Info Per Serving: N/A