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Mango Tango Frozen Yogurt

Use whole-milk yogurt for the best texture. Prefreezing bananas keeps them from turning brown and allows the mixture to be made immediately.

  • 1 banana, peeled, frozen and cut into 1/2-inch chunks
  • 2 navel oranges, peeled and quartered, see note
  • 2 large mangoes, peeled and diced (2 cups), see note
  • 6 tablespoons honey or to taste
  • 1 cup plain yogurt

In a food processor or blender, combine all the ingredients and puree. Freeze in an ice cream maker according to manufacturer's instructions.

Or, to freeze without an ice cream maker: Pour the mixture into an 8- or 9-inch square metal pan or a half-gallon plastic container. Cover with aluminum foil, plastic wrap or a lid, and freeze until firm, about 2 to 3 hours. Transfer to an electric mixer or food processor, and beat or process until light and fluffy. Transfer to a container, cover and freeze until firm, about 1 to 2 hours.

Makes about 1 quart.

Tester's note: Remove as much of the pith as possible from the oranges to cut down on any bitterness. The orange membranes make the yogurt slightly chewy. When cutting the mangoes, do so over the blender container or food processor bowl to catch all the juices. When all the pulp has been diced, go ahead and squeeze the fruit pit in your hand to extract all the juice from the pulp still clinging to the pit.

"Sorbets and Ice Creams" by Lou Siebert Pappas

Thursday, August 22, 2002

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