Mango Ripple Frozen Yogurt
Ever since a new frozen yogurt place opened in Singapore, I've been obsessed with froyo all over again. I avoided dairy for quiet some time that I've forgotten how good a frozen yogurt can be- sweet, light, tart and refreshing all at one bite (or slurp).
So of course, I attempted on making my own frozen yogurt, and I loved it!
The whole family loved it (especially my sister the mango-lover). The mango adds sweetness that perfectly balances the yogurt's tartness. I'm not kidding when say that this was the best tasting froyo I've ever hard! Made just right to my taste: fresh, tangy and sweet
I didn't have any ice cream cones on hand, so I tried to randomly plate it to look fancy-shmancy (haha!).
The best thing about making your own frozen yogurt is that you could make it completely healthy. Even though froyo brands claim to market themselves as a healthy food chain, they're almost never completely fat free. They're either 98% fat free, made with skim milk but with added creamer and loaded with refined sugar and (sometimes) artificial flavoring.
Homemade always tastes better. Especially if you've got an ice cream maker! It'll make a much smoother texture (Although the manual churning method would work just fine!)
Mango Ripple Frozen Yogurt
Serves 6-8
Ingredients
500 grams plain non-fat yogurt
1 large ripe mango
1 tsp stevia
2 tbs honey
1 vanilla pod, seeded
Directions
1. Strain yogurt overnight in a fridge with a cheesecloth until all the liquid whey has come out.
2. The next day, blend half the mango until smooth, cut the other half to small chunks.
3. Seed the vanilla pod.
4. Using a chilled freezer-proof container, transfer the strained yogurt and combine with the mango purée, honey, stevia and seeded vanilla. Whisk the mixture on high for 30-60 seconds.
5. Freeze for 2 hours.
6. Take out the chilled mixture and the surface should look icy and starts to harden. Whisk again on high.
7. Freeze for another 2 hours.
8. Whisk again on high to prevent crystallization.
9. Cut the remaining half of mango into cubes and fold into the yogurt mixture.
10. Freeze for another 1-2 hours until set. Best served on the day it's made.
12. Decorate to your liking! I served mine with mangoes, strawberries, pistachios, oat cookies and rose petals.
Gluten free. Lower in Fat
