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Recreating a homemade version of my favorite tart frozen yogurt available only in the big cities, this time jazzed up with some mango!
Make sure your ice cream machine has been in the freezer for at least 12 hours.
Strain the yogurt beforehand by putting yogurt in a colander/strainer lined with paper towels and place in a large bowl. Allow yogurt to strain overnight for maximum thickness.
Prepare the puree by pureeing the mangoes in a blender, adding the sugar and lime juice, and then bringing the mixture to a simmer over medium heat. Transfer puree to the fridge and allow it to cool completely (at least 1 hour).
Once the yogurt is strained, transfer to a bowl and whisk in the sugar and triple sec. Transfer yogurt mixture to an ice cream machine for half of the manufacturer’s suggested time, then add the mango puree at the halfway mark. Continue running the machine for the remaining suggested time. (I did 15 minutes without the puree, and 15 minutes after it was added, but pay attention to your machine to get your desired consistency.)
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!