This concept came about when I was too lazy to plan ahead and put the ice cream freezer into the freezer 24 before wanting to may mango frozen yogurt. I had a batch of homemade yogurt that I did not want to go bad and mangoes that had been in the fridge too long.
What you need: mangoes, dairy-free yogurt and a blender. No ice cream makers required!
Cutting Mangoes Can be Confusing - So I took photos
Mangoes have a large flat pit in the middle, so it is easiest to start cutting them from the top. After you have cut through the skin, you will be able to guide the knife right down the side of the pit.
Repeat on the other side of the pit.
There will be a small sliver of edible flesh along the sides of the pit. Slide the knife along the edges of the pit and cut it off.
Then lay the pieces, skin side down, on the cutting board. You will be able to slide the knife between the skin and the flesh to remove the skin.
Next cut the two side, main fleshy parts, in halves or thirds depending on mango size. Then you will be able to slide the knife between the flesh and the skin to remove the skin.
Cube the flesh into 1/2" cubes and you are ready to make frozen yogurt!
Mango Frozen Yogurt
Dairy-Free, No Sugar Added, No Ice Cream Maker Needed
Mangoes - 4 Honey or 3 Kent or Tommy Atkins
16 oz or 2 cup Non-Dairy Yogurt
Once mangoes have had their pit and skin removed as described above, cut them into small cubes (about 1/2"). Line a small pan or plate with parchment paper (this will need to be able to fit in the freezer). Spread out mango cubes into a single layer if possible.
Freeze for at least 2 hours.
Add frozen cubed mango to a blender with the yogurt. If your blender has a smoothie or milkshake setting blend on that setting for 30 seconds. If you do not have that setting blend on high for 5 seconds, pulse, and blend on high again, repeating for 30 seconds.
Using a spoon or spatula to scrape down the sides of the blender. Continue blending for another 30 seconds to a minute depending on how powerful your blender. You want the finished produce to be silky smooth. If you blender is struggling to blend, either: allow the mixture to thaw for a few minute before trying to blend again or add a splash of plant based milk.
Once silky smooth, pour into a container or tupperware. Freeze for at least 2 hours to set up. If freezing for more than a few hours, the mixture may become hard to scoop- you can either set it out on the counter to thaw for 15-20 minutes before serving or zap in the microwave to 15-20 seconds.
Scoop up and serve. I like a little toasted almonds and coconut on top.