Posts tagged ‘mangoes’

November 4, 2011

mango frozen yogurt without an ice cream maker


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.


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!



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