Mango Frozen Yogurt

Ingredients

• Hide ingredients for 1 ½ cups plain whole-milk Greek yogurt or drained regular yogurt (see Vanilla Frozen Yogurt headnote) 1 1 ½ cups plain whole-milk Greek yogurt or drained regular yogurt (see Vanilla Frozen Yogurt headnote) (opens in new tab) 1 ½ cups plain whole-milk Greek yogurt or drained regular yogurt (see Vanilla Frozen Yogurt headnote)
  • ¼ cup whole milk
  • 1 teaspoon unflavored gelatin
  • 1 ½ cups whole milk
  • ¾ cup sugar
  • (2 tablespoons honey, light corn syrup, or light cane syrup)
  • (½ vanilla bean)
  • 1 ½ cups plain whole-milk Greek yogurt or drained regular yogurt, see headnote above
  • 1 ½ teaspoons vanilla (if not using vanilla bean)

  Sub-recipe steps

  1. Place in a small cup: ¼ cup whole milk
  2. Sprinkle with: 1 teaspoon unflavored gelatin
  3. Let stand for 5 minutes to soften. Combine in a medium saucepan: 1 ½ cups whole milk; ¾ cup sugar; (2 tablespoons honey, light corn syrup, or light cane syrup)
  4. If using, split lengthwise in half: (½ vanilla bean)
  5. Scrape the seeds into the milk mixture. Add the pod and bring just to a simmer over low heat, stirring occasionally to dissolve the sugar. Remove from the heat and let cool for 5 minutes, then add the gelatin and milk mixture, stirring until the gelatin dissolves completely. Let cool to room temperature.
  6. Place in a medium bowl: 1 ½ cups plain whole-milk Greek yogurt or drained regular yogurt, see headnote above
  7. Gently whisk the milk mixture into the yogurt. Stir in: 1 ½ teaspoons vanilla (if not using vanilla bean)
  8. Refrigerate the frozen yogurt base until cold, overnight if possible, or quick-chill in an ice water bath.
  9. Remove the vanilla pod, if you used it. Pour the base into an ice cream maker and freeze as directed. Serve immediately or transfer to a container with a tight-fitting lid and freeze.
• 1 ⅓ cups canned sweetened Alphonso mango puree
• ½ cup whole milk
• 2 tablespoons lime juice