Author Notes
Mango freeze is sort of a sorbet; sort of a frozen yogurt. It is festive on a cone and so appealing on hot and muggy summer days. In her book, Gulf Coast Cooking, Virginia Elverson has collected recipes from Mexico to Florida. This is one of the recipes from Mexico. It is so simple that there is not much to "adapt" except that I advocate using frozen prechopped mangoes because they are so convenient and it is very hard to find good fresh mangoes. —Waverly
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Ingredients
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4 cups
chopped frozen mango pieces
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1 1/2 cups
whole milk yogurt
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6 tablespoons
powdered sugar
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1/2 teaspoon
fresh lime zest (about 1 lime)
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Ice Cream Cones
Directions
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PULSE: Place all of the ingredients into the bowl of a food processor. Pulse until it becomes smooth and creamy.
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FREEZE: Pour the mixture into a large container; cover; and freeze 1-2 hours.
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SERVE: Scoop the freeze into ice cream cones or bowls if you prefer and enjoy.
Waverly used to be a lawyer and is now a mother 24/7. She has made a commitment to cooking for her family and absolutely loves it even when her family does not. She is teaching them, one meal at a time, to enjoy wholesome homemade food. She abhors processed food but recognizes its insidious nature and accepts the fact that her children will occasionally get some Skittles, Doritos, or the like. Her philosophy and hope is that if she teaches them well at home, they will prefer wholesome healthy foods when they go out into the world without her.
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