A creamy, tangy fro-yo rich with mango sweetness and lime. Feeling fancy? A sprinkle of cardamom in the base might be nice.
As mango and yogurt varieties vary in sweetness, you'll need to add salt and lime juice to taste. The base should have a lick of saltiness to it.
If you keep your mangoes chilled in the refrigerator, you can churn the base directly after making it.
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- Yield:makes 1 scant quart
- Active time: 45 minutes
- Total time:45 minutes to 2 hours
- 3 ripe medium-sized mangoes, peeled and diced
- 1 1/2 cups full-fat plain yogurt
- 1 cup sugar
- 1/2 teaspoon grated lime zest from 1 lime
- Juice of 2 limes, to taste
- Kosher salt, to taste
Purée mangoes in blender or food processor on high for 30 seconds until smooth. Strain and measure out 1 1/2 cups of purée; reserve remainder for another use.
In a medium bowl, whisk mango purée, yogurt, sugar, and lime zest until well combined and the sugar doesn't feel gritty anymore. Add lime juice in 1/2 teaspoon increments and kosher salt in 1/4 teaspoon increments, tasting frequently. Mixture should be a little tart with a hint of saltiness.
If mangoes started at room temperature, chill mixture in refrigerator for 1 hour until cold. Churn in ice cream maker according to manufacturer's instructions. Transfer frozen yogurt to airtight container and chill in freezer for at least 3 to 4 hours before serving.