Mango Ginger Frozen Yogurt
From the Kitchn.com who adapted it from Smitten Kitchen
1 quart plain whole-milk yogurt
1 can unsweetened coconut milk
1 cup white sugar
1 teaspoon vanilla
1 2 inch piece ginger, grated
1 bag frozen mango chunks, about 2 cups
Mix the yogurt, coconut milk, sugar, and vanilla. Press the ginger until the juice runs out. Discard the fibrous bits and add the juicy ginger bits into the yogurt. Blend the mango in the food processor until pulpy and in small chunks. Mix with the yogurt. Refrigerate for 1-2 hours then freeze in your ice cream maker.
Advertisements
