Frozen Coconut Mango Yogurt
A smooth gluten-free frozen yogurt treat with a mango custard base.
Equipment
- Ice cream maker
Ingredients
- 2 Ripe Soft Mangoes skinned, pitted, chopped
- 1 cup Sugar
- 11/2 cup Full Fat Greek Yogurt
- 1/2 cup Coconut Cream
- 2 Egg Yolks
- 1 tbsp Corn Starch
- 1/2 cup Maple Syrup
- 1/4 tsp Salt
Instructions
- Add the mango flesh, sugar, egg yolks, corn starch, maple syrup, and salt into a blender. Blend into a smooth mix.
- Pour mango mixture into a bowl set over boiling water. Whisk slowly as the mango mixture heats up. Cook over the double boiler for 10 minutes until the mixture thickens up.
- Take off the mango mixture from heat gently. Pour into a fine sieve and strain out lumps and fibers. Allow the mango mixture to cool down. The mango mixture can be made up to 2 days ahead and allowed to chill in the refrigerator. Do not freeze at this point.
- Once mango mixture is cooled down, whisk in greek yogurt and coconut cream. It does not have to be evenly mixed.
- Pour mango mixture into ice cream maker and follow manufacturer's instructions for your machine.