For the record, I love ice cream, sorbet and frozen yogurt. I probably have Haagen Dazs Wildberry or Vanilla Granola frozen yogurt 5 nights a week. It’s delicious and I can’t say no to a little scoop after dinner. So it’s no surprise that I wanted to try my hand at homemade frozen yogurt.
I made it twice last year, and twice it was terrible. Inedible. Instead of sweet and creamy, it had a distinctly yogurty tang that was really off-putting. I’m not talking about the good kind of yogurty tang, either. Not the plain Greek yogurt kind. Twice we had to throw it out.
I don’t know what made me try again after failing so miserably twice before, but I gave it another shot. This time, instead of draining regular plain yogurt, I used Greek yogurt. The three ripe mangoes in my fruit basket begged to be made into some kind of dessert, so I threw those in with some blueberries.
Finally, finally! This frozen yogurt was just perfect. Smooth, sweet and creamy with just the right amount of yogurt flavor. It’s delicious! Refreshing and summery. The perfect way to use the bountiful berries in the market. Next week – strawberry frozen yogurt. I simply cannot wait!
Mango Blueberry Frozen Yogurt
For those of you wondering about health facts, this recipe is fat free, but has quite a lot of sugar. You can try to cut the amount in half, but the yogurt flavor will be more pronounced. Some people love that. Others don’t. Play with the sugar quantity – just make sure you use equal parts water as you do sugar (1/2 cup water to 1/2 cup sugar, for instance).
1 cup sugar
1 cup water
3 ripe mango, skin and seed discarded
1 cup blueberries (fresh or frozen)
2 cups Greek Yogurt (must be Greek, I used Chobani 0%)
3 tbsp. dark rum
In a small saucepan, boil the sugar and water together for 3 minutes or so – until the sugar has completely dissolved. Remove from heat and let cool.
In a blender or food processor, combine the mango, blueberries, rum, yogurt and simple syrup until just smooth. You don’t want to pump too much air into the batter, or your frozen yogurt will be icy. Just pulse enough so all the big chunks are gone.
Transfer to a bowl and refrigerate until very cold and gently stir the air bubbles out. Pour the batter into your ice cream maker and follow your machine’s instructions.
Makes about 3-4 cups, or enough for 4 – 8 servings, depending on who’s eating!