Ice Cream

Mango Frozen Yogurt

yields 4 servings


2 cups peeled, pitted, & chopped very ripe mango
1 1/2 cups plain 2% Greek yogurt
1/4 cup agave nectar
1/4 tsp pure vanilla extract
1/2 Tbsp vodka, optional (this is used to keep the frozen yogurt a bit softer in the freezer)


In a bowl, put the chopped mango into a food processor and puree until smooth or use an electric mixer. Combine all the remaining ingredients and puree until well combined.

Chill mixture in the refrigerator until cold.

Freeze according to ice cream maker manufacturer’s instructions.

Serve immediately as soft serve, or spoon into a freezer-safe container seal it tightly and keep in freezer until frozen.