Mango Frozen Yogurt


  • 3 cups mangoes , (2 medium about 12 oz/375 g), cubed
  • 1/3 cup instant dissolving fruit/berry sugar
  • 1 tbsp lemon juice
  • 1 cup Balkan-style plain yogurt

In food processor, whirl together fruit, sugar and lemon juice until smooth. Add yogurt; whirl until blended. Press though sieve into 9-inch (2.5 L) square metal cake pan; freeze until almost solid, about 1-1/2 hours. Break up and pur?in food processor until smooth. Scrape into airtight container...

View full recipe at SpringPad


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