Mango Frozen Yogurt
3 cups non-fat, plain yogurt
2 ripe mangoes
cup low fat milk
honey, to taste
Line a colander or a sieve with a cheese cloth or something similar. Add the yogurt to the lined sieve/colander. Now put the sieve into a bowl and cover it with a plate. Place in the refrigerator for several hours. I let it sit in the fridge for about 3 hours.
Puree the pulp of the 2 mangoes in a blender or food processor. Add the strained yogurt and the milk to the mango. Mix well.
Add honey to sweeten the yogurt if necessary. I added about 1 tablespoon of honey. Mix well. Pour the mixture into the ice cream maker and freeze according to manufacturer’s instructions.
Eat immediately or store in an airtight container in the freezer.