2 cups full fat Greek yogurt
2 or 3 fresh mangos or 300g frozen mango pieces
¼ cup buttermilk
1 tsp orange flower water
1 cup heavy cream
2 TBL milk
1 cup sugar
¼ cup light corn syrup
2 tsp tapioca starch OR 4 tsp cornstarch<
The recipe inÂ Hello, My Name is Ice Cream is a much more nuanced description of how to make this frozen yogurt, giving you a number of options for thickeners (“texture agents”) and it has a more subtle mango flavor. I pushed up the mango puree volume substantially. I encourage you to track down the book if you have any interest in ways to improve the result through the use of other texture agents or alternatives to the corn syrup I used. Don’t use low-fat Greek yogurt: it will change the texture of the result because of the higher water ratio.
In a blender, puree about
- 300g (¾ pound) mango peeled cubes (fresh or defrosted)
run through a medium strainer to remove any stringy bits. You should have about 1⅓ cups mango puree.
Combine and refrigerate
- 1⅓ cups mango puree
- 2 cups full-fat Greek yogurt
- ¼ cup buttermilk
- 1 tsp orange flower water
- ½ tsp salt
In a saucepan, combine
- 1 cup sugar
- 1 cup heavy cream
- ¼ cup light corn syrup Â (The book provides other options)
Over medium heat, cook and stir until it comes to a full boil. Â I prefer to use tapioca starch, butif you are using cornstarch, add
- 4 tsp cornstarch dissolved completely in 2 TBL cold milk
Reduce heat to a low boil and cook for 2 minutes more. Remove from heat.
If you are using tapioca starch, add
- 2 tsp tapioca starch dissolved completely in 2 TBL cold milk
Cool the hot base mixture using an ice bath. When the temperature is cool to the touch (50Âº F), pour the base through a fine sieve to combine it with the mango mixture. Â Refrigerate for at least 4 hours (to get a better texture). Churn in ice cream freezer. While Â you can eat it right away, the frozen yogurt will have a Â much better packed and frozen for at least 4-6 hours.