Mango Frozen Yogurt is a delicious and nutritious dessert and even a snack kept at a half cup serving that will give you the perfect combination of some protein and a good amount of carbs with lots of good vitamins. You can also pour the blended mixture in popsicle stick holders to make the perfect creamy popsicle. Making frozen yogurt with fat-free Greek Yogurt helps to boost the protein while keeping the fat calories at bay. By using fresh mangoes you get a good source of Vitamin A and C as well as some fiber and Vitamin B6. It’s important to pick out a ripe mango – look for one that will indent easily when you press it – similar to choosing an avocado. They will ripen nicely when put in a paper bag on your counter for a couple of days.
- 2 ripened mangoes pealed and sliced
- 1 whole lime with skin pealed
- 1/2 cup sugar
- 4 cups fat-free Greek yogurt
Place all ingredients in a blender and blend first on low then on high until everything is completely blended. Pour in your already frozen ice cream maker (this needs to be in your freezer for a full 24 hours) and mix until it starts to thicken – about 30 minutes. It will still be soft which you can eat but I prefer to put it in the freezer for a half of a day and let it harden more. It makes about 10 1/2 cup servings. Each serving will have about 20 gms of carbs, no fat, one gram of fiber and about 9 gms of protein. Top it off with some chopped walnuts to add some heart healthy fat and a little more fiber.