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Mango Frozen Yogurt

Ingredients

  • 2-3 mangoes reserve ¼ cup for topping if desired, peeled** and diced
  • ½ cup sugar
  • 1 cup Chobani Mango Greek Yogurt

Instructions

  1. Place mangoes in a shallow bowl and cover with the sugar. Cover with plastic wrap and let sit for 1-2 hours, or until sugar is absorbed.

  2. Dump sugary mangoes into food processor or blender, and puree until smooth (or leave a few clumps if you like chunks of mango). Add 1 cup Chobani Mango Greek Yogurt, blend to combine.

  3. Pour into a bowl (or ice cream maker if you have one), and cover with an air tight cover (I used press and seal wrap).

  4. Every hour or so, stir your yogurt. I used a hand mixer, but you could also use a whisk of even fork. Mix it all up, and then cover and put back into the freezer. Repeat this until frozen, about 3-4 hours.

  5. Serve! Top with whipped cream, mangoes, or whatever you feel like! We just ate it plain and it was delicious.

Recipe Notes

I would advise you to eat this yogurt the same day it is made. It isn’t a huge servings, probably enough for 4 people to have ¾ a cup. I ate some the following day and it was extremely hard. I left it on the counter for about 10 minutes before scooping out and that helped. It was still tasted good the next day though.