Mango Coconut Frozen Yogurt

We are temporarily out of dog treats, which will be remedied this weekend. Unimpressed by this promise, dog decided to find a few treats of his own. Apparently he too enjoys a nice pumpkin doughnut. Or three.
Today was going to be something about custards, which I keep putting off because I don't want them to sound terrifying, but they are actually a bit more challenging in that they have more options for things going wrong, but with some attention (and openness to sacrifice a few eggs to the cause of ice cream), it will be fine. Which may actually be the best version of what I am trying to say that I have come up with thus far.
Instead, today is going to be mango coconut frozen yogurt. This happened because I had frozen mango chunks, and not quite enough yogurt. So I made up the difference with coconut milk. The result was surprisingly good. It's creamy, a little fluffier than regular frozen yogurt, and has a nice undertone of something, though you don't necessarily get a strong coconut flavor in the final product. None of this should be too surprising, I just did not expect it with a fairly small amount of coconut milk, compared to all the other ingredients.

So here we go:
Blend together:
500g mango, fresh or frozen
400g (about 1 1/2 cups?) yogurt, whole milk preferred
200g (1 cup) sugar
100g coconut milk (I know that's a wonky measurement, I'll try to get something in ml or cups at some point)
3 tbsp lime juice
1 tbsp vodka (optional)
1/4 tsp kosher salt
a few drops orange blossom water (optional)

Chill thoroughly, or at least long enough for the sugar to dissolve if using frozen mango, then freeze in your ice cream maker as per your manufacturers directions.

This is actually mango sorbet with ginger hot sauce. 
Sometimes things disappear before photos can be taken.


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