Mango Frozen Yogurt (Made Without An Ice Cream Maker)

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   1. Toss the chopped mangoes, water and 1 tablespoon of sugar into a non-stick saucepan.

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   2. Bring the mixture to a boil and keep stirring until the mangoes soften and become almost a pulp, but not completely mashed up. You want to have a few pieces of mango to bite into. Remove from heat and set aside to cool.

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   3. Whisk together the egg yolks, whole egg, remaining sugar and half a cup of strained yogurt/Greek yogurt in a saucepan.

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   4. Cook this mixture over medium heat,stirring continuously to avoid lumps from forming. The mixture can be removed from the heat as soon as it starts to thicken.

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   5. Whisk in the rest of the yogurt, vanilla essence and honey. Add the mango-pulp and stir until just combined.

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   6. Pour the mixture into a loaf tin that you've lined with cling wrap for a frozen yogurt loaf. Or you can use any freezable container if you plan to scoop and serve. Cover well with a cling wrap or well-fitting lid. Freeze for at least 4-5 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.