Coconut Mango Frozen Yogurt |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 4 |
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From Food & Wine Magazine March 2010. I think it is the little special extra touches, like topping it with coconut you have toasted yourself, that elevate it into a 'special treat' (maybe for someone very special?) :):):) Ingredients:
1 cup plain coconut water (from fresh coconuts you buy at the store, about 3-4) |
1/2 cup sugar |
1 small mango, peeled and diced |
1 cup fat free greek yogurt |
1 cup light coconut milk (can buy in a can) |
1 tablespoon fresh lemon juice |
2 tablespoons shredded unsweetened coconut (from the coconuts you bought at the store) |
Directions:
1. Boil coconut water and sugar about 6 minutes until reduced to 3/4 cup. Let cool. Puree the mango with 2 tablespoons of the syrup you just reduced. Put 1/4 cup of this puree in a bowl with the yogurt, coconut milk, lemon juice and remaining reduced syrup. Pour into a glass dish and freeze for 1 hour, until frozen around the edges. Stir it all around and freeze for another 2 hours. Stir sometimes during this 2 hours. Spread the mango puree on top and swirl (stir) with a butter knife held straight up and down. Freeze.
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