Yogurt tang, fresh fruit, and a dash of spice combine in this creamy frozen yogurt.
What to do with all the soy yogurt I’ve been making? I mean, besides just eating it by the spoonful? 
Our 30-foot mango tree is still dropping a few mangoes every day, the very last of the season. However, from such a height, not much is left once they’ve hit the ground. So I have been painstakingly cutting the tiny bits from every salvageable fruit and freezing them to use where the texture isn’t crucial.
This frozen yogurt highlights both fruit and yogurt. The tang from the yogurt comes through, and you can add spices and tinker with the flavor.
Why pay for commercial yogurt when this is easy and loaded with beneficial microorganisms? Substitute other seasonal fruit in your area if mango is not available. Persimmon season is starting…I bet that would work splendidly.
Gee, now I am forced to consume all of this batch to make room in the freezer for the next test. heh heh.
Vegan Mango Frozen Soy Yogurt
1 cup mango
1-1/2 cups soy yogurt
1/2 cup sugar
1/4 tsp cardamom
1/8 tsp salt
Puree all ingredients in a blender until smooth. Freeze until halfway frozen. Put back in the blender and blend again, to create a thick, shake-like consistency without lumps. Freeze until firm.
For ease of serving, remove from the freezer about 15 minutes before serving, or microwave 15 seconds to soften just enough that you can scoop it easily.
[...] has less of a creamy consistency than the mango frozen yogurt, since there is no fruit to give it body. It melts more like a sorbet or ice milk and always [...]
[...] If you live in Hawaii and get stuck for ways to use those mangoes before they get overripe, here’s a delicious recipe for Mango Frozen Soy Yogurt. [...]
[...] has less of a creamy consistency than the mango frozen yogurt, since there is no fruit to give it body. It melts more like a sorbet or ice milk and always [...]