Preserves

Frozen Vanilla Mango Yogurt with Lime

frozen vanilla mango yogurt with lime

 

This Frozen Vanilla Mango Yogurt with Lime is about the quickest sweet treat you will ever make. It’s so quick it’s almost instant, but I like to put it in the freezer for about an hour or so to firm up.

My sister reminded me recently of how we would buy an ice cream cone from our local mall in the middle of winter and eat it while we walked home. We would still be eating it when we got home which would give our Mom the shivers.

I know that frozen yogurt isn’t usually the first thing people think of for a sweet treat in the middle of the winter. Especially when it’s – 30 ° out. But, I don’t really mind the cold so much. I stay nice and warm bundled up in all my favourite winter gear. What I miss during the long winter months is colour. I miss the green grass, leaves on the trees, a burst of colour from my garden and even the colourful clothes that everyone wears. So, that’s what appeals to me with this Frozen Vanilla Mango Yogurt with Lime. I love the tropical mango, the heavenly scent of vanilla, the fresh burst of lime and the coolness of the frozen yogurt. It is very refreshing, even on a cold winter day.

You can make this Frozen Vanilla Mango Yogurt with Lime in a snap. Just take a tub of your favourite vanilla yogurt, a bag of frozen mangoes and puree in your food processor or blender.  Blend it together until all the mangoes chunks are blended into the yogurt.

You can eat it right away, as a kind of soft serve ice cream…but I like it firmer, so I pop it in the freezer for about 1-2 hours.

frozen vanilla mango yogurt with lime

Bon Appetite!

Frozen Vanilla Mango Yogurt with Lime

Print Recipe
Serves: 8-10 Cooking Time: 10 minutes

Ingredients

  • One 600 g bag of frozen mangoes
  • One 650 g tub of Vanilla Yogurt
  • juice from 1/2 lime

Instructions

1

Pour frozen yogurt into food processor or blender.

2

Add frozen yogurt.

3

Blend until all frozen mango is blended thoroughly with yogurt.

4

Add lime juice, and pulse for 30-60 seconds.

5

Transfer to a shallow rectangular container.

6

Place in freezer until firm (about 1-2 hours, depending on your freezer).

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