Wednesday, July 19, 2017

Mango-Yogurt Ice Cream

Oh, so simple! The hardest part is waiting for the mangoes to ripen.

Mango variety 'Carrie' a naturally dwarf variety with fiberless fruit

4 cups Mango, cubed
3 tablespoons honey
1 teaspoon vanilla extract
1/2 cup Greek Yogurt, fat-free

optional add-ins: chopped mint leaves, 2 teaspoons lime juice

Process the mango chunks with an immersion blender or in a food processor until smooth, add honey, vanilla, and yogurt. Add mixture to ice cream maker and let it mix until preferred consistency, 20 to 25  minutes. 
Store leftovers in ice cream container in the freezer.

For this yogurt ice cream, we use the KitchenAid ice cream bowl attachment.

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