Frozen Mango Yogurt – a delicious recipe with egg yolks, sugar, heavy cream, milk, Greek yogurt, mangoes. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Finely chopped 1 mango. Puree 1 mango. Thickly slice remaining mango. Whisk egg yolks and sugar in a large bowl until creamy.
2
Bring cream and milk almost to the boil in a medium saucepan. Remove from heat. Gradually whisk hot milk mixture into egg mixture. Return mixture to pan. Stir on low heat, without boiling, until mixture thickens slightly. Do not boil.
3
Transfer custard to large heatproof bowl. Cover surface with plastic wrap. Cool. Refrigerate for 1 hour, or until cold.
4
Stir yogurt into cold custard. Pour into an ice cream maker and churn according to manufacturer's instructions, until beginning to thicken. Add chopped and pureed mangoes; churn until firm.
5
Transfer mixture to a 6-cup freezer-proof container. Cover and freeze for about 4 hours or until firm.
6
Serve in dessert glasses with sliced mango.
753
kcal
Calories
45
g
Fat
61
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 None egg yolks, 3/4 cup sugar, 1 1/4 cups heavy cream, 1 1/4 cups milk, and more.
Yes, Frozen Mango Yogurt falls under the General category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
