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Mango Frozen Yogurt
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Low fat: 
Low cal:
Low cal:
All Indian markets and many larger stores with
international ingredients (such as DeKalb Farmers Market) stock cans of fragrant alphonso mango pulp from India. It’s actually better in frozen yogurt than fresh mango. Definitely use Greek-style yogurt here; its dense creaminess makes for a fantastic platform for the honeyed flavor of this mango. -- John Kessler
Hands on time: 5 minutes Total time: 25 minutes Serves: 8
Ingredients:
-
1 pint canned Indian mango pulp
1 pint Greek-style yogurt, preferably 2 percent butterfat
Juice of 1 lime
Instructions:
In a bowl, combine the pulp, yogurt and lime juice until smooth. Churn in ice cream maker until thick like soft-serve ice cream, about 20 minutes depending on the machine.
Nutrition:
Per serving: 65 calories (percent of calories from fat, 27), 2 grams protein, 10 grams carbohydrates, 1 gram fiber, 2 grams fat (1 gram saturated), 8 milligrams cholesterol, 29 milligrams sodium.
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