Mango Honey Frozen Yogurt With Brown Butter Almond Brittle Recipe

Name: Mango Honey Frozen Yogurt With Brown Butter Almond Brittle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Yogurt; 2 cups full fat Greek yogurt; 1 1/4 cup pureed mango (from the ripest, sweetest mangoes you can find); 1/2 cup honey (or to taste); 1/2 teaspoon almond extract (Use vanilla if you don't have almond.); 1 pinch kosher salt (I use Diamond Crystal); 2 tablespoons of vodka (You'll add this to the yogurt just before you process it to prevent it from hardening too much in the freezer); For the Brittle; 1 stick unsalted butter; 2 cups granulated sugar; 1 pinch kosher salt; 2 cups slivered almonds; More salt for finishing

Servings: persons

For the Yogurt
2 cups full fat Greek yogurt
1 1/4 cup pureed mango (from the ripest, sweetest mangoes you can find)
1/2 cup honey (or to taste)
1/2 teaspoon almond extract (Use vanilla if you don't have almond.)
1 pinch kosher salt (I use Diamond Crystal)
2 tablespoons of vodka (You'll add this to the yogurt just before you process it to prevent it from hardening too much in the freezer)
For the Brittle
1 stick unsalted butter
2 cups granulated sugar
1 pinch kosher salt
2 cups slivered almonds
More salt for finishing

1
In a medium bowl, mix together all the ingredients except the vodka. Cover and place in the coldest part of your refrigerator while you make the almond brittle (or for about 2 hours if you've already made the brittle).
2
Line a large cookie sheet with parchment and set it on a cooling rack. Heat the butter over medium heat, stirring occasionally, till it browns and smells nutty. Set aside.
3
Place the sugar in a large, heavy saucepan over medium high heat and stir with a wooden spoon until sugar begins to melt. Continue to stir until the sugar is completely melted and turns a warm caramel color. Stir in the almonds, kosher salt, and melted butter. Reduce heat and continue stirring until butter and caramel are completely incorporated and thoroughly blended.
4
Turn the mixture out onto your prepared cookie sheet, and spread it to a thin layer. Sprinkle the top with salt. (I used grey sea salt for this.) Allow it to cool completely, about an hour. When the candy begins to harden, slide the parchment and candy off the cookie sheet and onto the cooling rack to help it cool more quickly.
5
To Make the Yogurt
6
Add 2 tablespoons of vodka to the yogurt mixture and process in your ice cream maker. When it's the consistency of soft-serve, taste it and add more honey if you feel it needs to be sweeter.
7
Break up about 1/3 of the brittle into small (less than one inch) pieces. You should have about a cup of brittle pieces. Pour these into the ice cream maker near the end of the process, and let them blend into the yogurt.
8
Serve with more brittle. It's almost summer! Enjoy! (Leftover brittle makes a great snack!)

1260

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the Yogurt, 2 cups full fat Greek yogurt, 1 1/4 cup pureed mango (from the ripest, sweetest mangoes you can find), 1/2 cup honey (or to taste), and more.

Yes, Mango Honey Frozen Yogurt With Brown Butter Almond Brittle 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.

Mango Honey Frozen Yogurt With Brown Butter Almond Brittle

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