You’ll always find frozen yogurt in my freezer, and it is usually homemade frozen yogurt. Making your own frozen yogurt allows you to have complete control of the ingredients that you are using, as well as complete creative control over the flavors that you create! I use thick, creamy Greek yogurt in my homemade frozen yogurt recipes, which give them all a much richer feeling texture than you find in commercial fro-yos. I am probably biased – since I did write a book on How to Make Frozen Yogurt – but I have to say that the homemade stuff is always better than the frozen yogurt you can buy down at the local yogurt shop.
I have made homemade frozen yogurts in all kinds of flavors, from classic vanilla to maple bacon (yes, it’s in the book!), and I like them all. During the summer, I tend to gravitate towards flavors that take advantage of the amazing fruits that are in season, such as strawberries, blueberries and mangoes. This Mango Frozen Yogurt is made with fresh, ripe mangoes that are pureed and added to the yogurt at the base of this particular fro-yo. The mangos give the dessert a wonderfully tropical note that you just can’t recreate with artificial flavorings – which are exactly what a lot of commercial yogurt producers use in their recipes. This recipe, excerpted from my book, is the perfect way to kick off the summer fro-yo season!
Homemade Mango Frozen Yogurt
excerpted from How to Make Frozen Yogurt: 56 Delicious Flavors You Can Make at Home
Creamy, luscious mangoes are often combined with yogurt in fruit smoothies, but they make an even better frozen yogurt. The small amount of lemon juice in this recipe brings out the natural sweetness of the mangoes.
1/4 cup fresh lemon juice
2/3 cup sugar
2 large egg whites, room temperature
2 cups plain Greek-style yogurt, cold
1 cup mango puree (from 1-2 ripe mangoes, peeled)
1. Combine the lemon juice and sugar in a small saucepan and bring to a boil, without stirring, over medium-high heat. When the sugar mixture comes to a full boil, continue to boil for about 1 minute.
2. While the sugar boils, beat the egg whites to soft peaks in a large, clean bowl. When the sugar is ready, continue beating the eggs at low speed and very slowly stream in the hot sugar mixture. When all the sugar has been incorporated, turn the mixer to high and beat until the meringue is glossy and has cooled down to almost room temperature, 2 to 3 minutes.
3. Whisk together the yogurt and mango puree in a large bowl until smooth. Fold in the meringue.
4. Pour the yogurt mixture into an ice cream maker and freeze according to the manufacturer’s directions.
5. Transfer to a freezer-safe container and chill for 2 to 3 hours to allow the yogurt to completely set.
Makes 1 1/4 to 1 1/2 quarts