Mango Frozen Yogurt (Made Without an Ice Cream Maker)

1. Toss the chopped mangoes, water and 1 tablespoon of sugar into a non-stick saucepan.

2. Bring the mixture to a boil and keep stirring until the mangoes soften and become almost a pulp, but not completely mashed up. You want to have a few pieces of mango to bite into. Remove from heat and set aside to cool.

3. Whisk together the egg yolks, whole egg, remaining sugar and half a cup of strained yogurt/Greek yogurt in a saucepan.

4. Cook this mixture over medium heat,stirring continuously to avoid lumps from forming. The mixture can be removed from the heat as soon as it starts to thicken.

5. Whisk in the rest of the yogurt, vanilla essence and honey. Add the mango-pulp and stir until just combined.

6. Pour the mixture into a loaf tin that you’ve lined with cling wrap for a frozen yogurt loaf. Or you can use any freezable container if you plan to scoop and serve. Cover well with a cling wrap or well-fitting lid. Freeze for at least 4-5 hours.