Homemade mango and coconut frozen yogurt, prepared in a frozen pint and spun in the ice cream maker until dense, smooth, and refreshing, like an intensely fruity frozen yogurt.
Ingredients
- 300 g very ripe mango or frozen mango chunks
- 250 g plain whole-milk Greek yogurt
- 120 ml full-fat canned coconut milk
- 45 g light cane sugar
- 1 tbsp fresh lime juice
- 1 tsp natural vanilla extract
- 1 pinch fine salt
- 20 g unsweetened coconut flakes
Method
- Prepare the base: if using fresh mango, peel it and remove the pit; if using frozen mango, let it soften slightly in the refrigerator until it blends without straining. Blend the mango with the Greek yogurt, coconut milk, sugar, lime juice, vanilla, and salt until perfectly smooth, with no visible fibers.
- Taste the base before freezing: it should seem slightly sweeter and more aromatic than yogurt intended to be eaten as is, because the cold will mute the sweetness and aromas. If the mango is underripe, correct it with a small extra touch of sugar rather than more lime juice.
- Pour into the pint up to, but not above, the maximum fill line. Gently tap the pint on the work surface to release air bubbles, then smooth the surface with the back of a spoon: a flat surface helps the blade work evenly.
- Close the pint and place it perfectly upright in the freezer. Freeze until the base is hard all the way through, with no soft spot in the center; when tapped lightly, the pint should sound solid and compact.
- Take the pint out of the freezer and remove the lid. If a hard bump has formed in the center, scrape it down to restore a flat surface. Install the pint in the machine and run the frozen yogurt or light ice cream program, depending on the model.
- At the end of the first spin, check the texture: it may be powdery or sandy, which is normal with a yogurt base. Add a small drizzle of coconut milk or yogurt, then run a re-spin cycle until the mixture becomes glossy, supple, and creamy.
- Serve immediately in chilled bowls. Sprinkle with coconut flakes just before eating to preserve the contrast between the smooth frozen yogurt and the dry, crunchy topping.
- If the frozen yogurt has been returned to the freezer after spinning, let it soften for a few moments at room temperature, then run another re-spin cycle before serving: the texture should become spoon-coating rather than brittle.
Nutrition
Per serving
- Energy
- 200.4 kcal
- Protein
- 4.03 g
- Carbohydrate
- 21.55 g
- Fat
- 10.2 g
- Fibre
- 2.48 g
- Calcium
- 5.75 mg
- Iron
- 0.99 mg
- Magnesium
- 14 mg
