Thursday, May 26, 2016

Abigail Loves Mangos


Serves: 2
  • 180 grams frozen mangoes
  • ¾ cup yogurt (full-fat)
  • 4 tbsp. icing sugar (or other sweetener of your choice)
  1. Line a bowl with muslin or any thin cloth and dollop the yogurt onto it. Hold the ends of the cloth and squeeze out the whey water from the yogurt. Tie the ends of the cloth together and hang it up somewhere where it can continue to drip out. Once completely drained (about 2 hours), transfer the thick yogurt to a bowl and refrigerate until ready to use.
  2. Add the frozen mango chunks to a blender along with sugar and hung yogurt. Pulse until the mango chunks are broken up, and then continue to blend on a medium speed for 2 minutes. Open the lid halfway through and scrape down the sides before blending again until completely smooth.
  3. Transfer to a freezer-safe container and freeze for 1 hour; take the semi-frozen yogurt out and blend again for 1 minute. Repeat the process of freezing and blending two more times, after which freeze for several hours or overnight. Leave the container out at room temperature 10 minutes before serving.
* Adapted from Thekitchn


© Abigail Madison Chase

Website Design by CoffeeShop Designs at MyGrafico