Three ingredients. Mangoes, yogurt, and a sweetener of your choice. The first time I made this, I used un-hung yogurt and also didn’t blend the yogurt enough which left the end product crystallized—edible, but nowhere near ideal. Slightly disheartened by how that went, I looked up what might have gone wrong. Google shot up a barrage of potential solutions – some said to add sugar syrup instead of regular sugar, while others swore by a pinch of cornflour or gelatin in the mix.
Long story short, using hung yogurt and blending it every hour a couple of times (like you would ice cream without a churner) is your answer. Just to clarify, even if you use full-fat yogurt and don’t remove the excess whey water from it, you will be left with ice crystals in every bite. I learned it the hard way but it was so worth it in the end.
icing sugar (or other sweetener of your choice)
In This Recipe
Line a bowl with muslin or any thin cloth and dollop the yogurt onto it. Hold the ends of the cloth and squeeze out the whey water from the yogurt. Tie the ends of the cloth together and hang it up somewhere where it can continue to drip out. Once completely drained (about 2 hours), transfer the thick yogurt to a bowl and refrigerate until ready to use.
Add the frozen mango chunks to a blender along with sugar and hung yogurt. Pulse until the mango chunks are broken up, and then continue to blend on a medium speed for 2 minutes. Open the lid halfway through and scrape down the sides before blending again until completely smooth.
Transfer to a freezer-safe container and freeze for 1 hour; take the semi-frozen yogurt out and blend again for 1 minute. Repeat the process of freezing and blending two more times, after which freeze for several hours or overnight. Leave the container out at room temperature 10 minutes before serving.