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
Food52 Review: 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
Makes: about 1.5 quart
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)
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
For the Yogurt
- 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).
For the Brittle
- 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.
- 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.
- 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.
- To Make the Yogurt
- 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.
- 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.
- Serve with more brittle. It’s almost summer! Enjoy! (Leftover brittle makes a great snack!)
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Honey
- This recipe was entered in the contest for Your Best Frozen Dessert
- This recipe was entered in the contest for Your Best Ice Cream
- This recipe was entered in the contest for Your Best Mangoes
- This recipe was entered in the contest for Your Best No-Bake Desserts