Make Ahead

Mango Honey Frozen Yogurt with Brown Butter Almond Brittle

May  6, 2012
1 Ratings
  • Makes About 1.5 quart
Author Notes

With summer around the corner, my thoughts turn to frozen desserts. I really like the combination of mango, honey and almond, and thought the tartness of frozen yogurt would nicely offset the sweetness of the almond brittle. I like the brittle mixed into the yogurt; you can crush it on top if you prefer. —drbabs

Test Kitchen Notes

I realized too late that it required the use of an Ice cream make for the freezing, and since I did not have one, I resorted to freezing it Granita style and then scraping it up. The mixture was still soft and creamy enough that my husband mistook it for ice cream! —Panfusine

What You'll Need
  • For the Yogurt
  • 2 cups full fat Greek yogurt
  • 1 1/4 cup pureed mango (from the ripest, sweetest mangoes you can find)
  • 1/2 cup honey (or to taste)
  • 1/2 teaspoon almond extract (Use vanilla if you don't have almond.)
  • 1 pinch kosher salt (I use Diamond Crystal)
  • 2 tablespoons of vodka (You’ll add this to the yogurt just before you process it to prevent it from hardening too much in the freezer)
  • For the Brittle
  • 1 stick unsalted butter
  • 2 cups granulated sugar
  • 1 pinch kosher salt
  • 2 cups slivered almonds
  • More salt for finishing
  1. For the Yogurt
  2. In a medium bowl, mix together all the ingredients except the vodka. Cover and place in the coldest part of your refrigerator while you make the almond brittle (or for about 2 hours if you've already made the brittle).
  1. For the Brittle
  2. Line a large cookie sheet with parchment and set it on a cooling rack. Heat the butter over medium heat, stirring occasionally, till it browns and smells nutty. Set aside.
  3. Place the sugar in a large, heavy saucepan over medium high heat and stir with a wooden spoon until sugar begins to melt. Continue to stir until the sugar is completely melted and turns a warm caramel color. Stir in the almonds, kosher salt, and melted butter. Reduce heat and continue stirring until butter and caramel are completely incorporated and thoroughly blended.
  4. Turn the mixture out onto your prepared cookie sheet, and spread it to a thin layer. Sprinkle the top with salt. (I used grey sea salt for this.) Allow it to cool completely, about an hour. When the candy begins to harden, slide the parchment and candy off the cookie sheet and onto the cooling rack to help it cool more quickly.
  5. To Make the Yogurt
  6. Add 2 tablespoons of vodka to the yogurt mixture and process in your ice cream maker. When it’s the consistency of soft-serve, taste it and add more honey if you feel it needs to be sweeter.
  7. Break up about 1/3 of the brittle into small (less than one inch) pieces. You should have about a cup of brittle pieces. Pour these into the ice cream maker near the end of the process, and let them blend into the yogurt.
  8. Serve with more brittle. It’s almost summer! Enjoy! (Leftover brittle makes a great snack!)

See what other Food52ers are saying.

  • TheWimpyVegetarian
  • Panfusine
  • wssmom
  • calendargirl
  • fiveandspice

14 Reviews

I'd love to make this one - I'll have to use pine nuts for the brittle, but it should still be fabulous!
Panfusine May 22, 2012
That brown butter almond brittle is pure crack in terms of its deliciously addictive properties, Make sure you double the amount prescribed, It simply disappears before the yogurt gets done freezing!
drbabs May 23, 2012
So happy you liked it, Panfusine!
wssmom May 10, 2012
The brown butter brittle sounds amazing (and I love the vodka haha)
calendargirl May 9, 2012
Yum, this means we can have our fro-yo at home. Love the hit of almond extract in the yogurt.
drbabs May 9, 2012
Thanks, calendargirl! I agree--I love almond extract.
fiveandspice May 8, 2012
Mmmmmmmm. Nice one DrB!
drbabs May 8, 2012
Why thank you, fiveandspice!
sexyLAMBCHOPx May 7, 2012
sounds yummy!
drbabs May 7, 2012
Bevi May 6, 2012
Love the vodka tip! This sounds awesome!
drbabs May 6, 2012
aargersi May 6, 2012
YUM DrB! I also appreciate the vodka tip - smart lady! This sounds fantastic - next up on the frozen treat list
drbabs May 6, 2012
Thanks, Ab! Credit David Leibovitz for this tip!