Speaking of bargains, the good people at our weekly fruit and veg delivery offered to deliver additional mangoes to our doorstep for $1 each. How can you say no to that? I bought 12 without even thinking about it and I should have made it 20 with the dent we’ve put in our overflowing fruit bowl. Australian mangoes just taste like summertime to me. As soon as I have a piece it’s all sunshine and rainbows and butterflies, and that’s really the best way I can describe it.
Mr. F is plotting a Jr. Masterchef (go Lily!)/Matt Moran-inspired cheesecake but in the mean time I made a simple mango frozen yogurt that I think is pretty fabulous.
I adapted David Lebovitz’s brilliantly easy recipe for strawberry frozen yogurt. I replaced the pound of strawberries for 3 mangoes and eliminated the lemon and alcohol .
All you need is:
- 3 mangoes, pitted and chopped (I like to use the the grid method for effective mango flesh extraction)
- 2/3 cup sugar
- 1 cup good quality plain Greek yogurt
Place the chopped mangoes in a bowl with sugar and mix to combine. Let the mangoes and sugar sit for a couple of hours covered, allowing the sugar to fully dissolve.
Puree mangoes in a food processor until smooth, then add the yogurt and pulse to fully combine.
THEN (this is where I usually get discouraged) Lebovitz’s recipe (and every other ice cream/frozen yogurt recipe) says, ” freeze in your ice cream maker according to the manufacturer’s instructions.”
Well, horror of horrors, I am ice cream maker-less but David kindly didn’t leave me in the dark. He has a friendly page entitled How to Make Ice Cream Without a Machine. Essentially, if you’ve got a spare afternoon to check in on how your frozen treat is doing and give it a little stir, you can make it without. Here’s how I carried on after that dreaded “manufacturer’s instructions” business:
Transfer your yogurt and fruit mixture to a container with an air tight lid and pop it in the freezer. Check on it every hour or so, each time stirring with a fork, whisk, or electric hand mixer depending on your preference. This is to break up the ice crystals and encourage a creamy texture. It should take about 3 or 4 hours to freeze over fully.
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All of that being said, I am lusting after an obnoxiously yellow Cuisinart ice cream machine for summer. But with my whisking skills and the heavenly Gelato Messina just a couple of suburbs over, I think I can do without for a while!
