In keeping with my mango theme this summer (if you haven’t yet, try the zangy Mango Mint Salsa or refreshing Mango Lassi) I decided to attempt a mango frozen yogurt. They days surrounding this recipe were hot, humid, and oppressive. A cool and light froyo was exactly what I needed. I didn’t have a specific recipe for mango frozen yogurt, though, so I adapted one that called for canned peaches and it worked beautifully (and fresh fruit trumps canned anytime)! I was able to put my new ice cream maker to good use and enjoy the last of my mangoes. As with the other two recipes mentioned above this one’s so simple as to almost make a post seem absurd, but hey – you can’t complain about dishes that are easy and delicious, right? Especially in the summertime when you should be spending your precious free time less in the kitchen and more on grass, in water, and on mountaintops!
Mango FroYo (adapted from the Cuisinart Ice Cream Maker Recipe Booklet)
2 fresh mangoes, peeled and cubed
2 C fat-free plain yogurt
1 C 1% or skim milk
1/3 C sugar
- Put all ingredients in a blender and blend until smooth and homogeneous.
- Pour the froyo base into your ice cream maker and mix according to the manufacturer’s instructions.
- Transfer soft froyo to a plastic container, cover the surface with plastic wrap (to prevent freezer burn), and let sit for at least an hour or preferably overnight.
This frozen yogurt was everything it was supposed to be: cool, refreshing, and mango-y! I was actually very surprised at just how much the mango flavor shined after freezing. If you’d prefer a lighter mango taste, I suggest using just one mango. A mango-vanilla mix would also be pretty tasty: sub in vanilla non-fat yogurt for plain…oooo, or maybe even try a fruit blend! Use blueberry yogurt as the base and throw a handful of berries in with the mango for a textured blueberry-mango froyo. I’d also love to try a fruity float by throwing a few scoops of this frozen yogurt into a tall glass of fizzy lemonade. Mmmmm…
Overall Enjoyment: ♥ ♥ ♥ ♥
Posted by Beezer on August 19, 2010
Ever since my Mango Lassi breakthrough a few months ago I’ve been searching for other fun and simple ways of using mangoes to freshen up my diet. They usually never make it into a recipe – being sliced and eaten shortly after purchase – but after seeing an alluring photo of mango salsa in a magazine recently, I was able to refrain from munching long enough to dice up my own version. I hope I don’t insult anyone by posting a “recipe” so simple. It isn’t even much of a recipe, more like guidelines, since all amounts are solely dependent on personal preference. Either way, I couldn’t resist sharing something this colorful and yummy!
Mango Mint Salsa
2 fresh, ripe mangoes
½ green bell pepper
½ small, white onion
2 plum tomatoes
handful of fresh mint leaves
1 small lemon
1 small lime
pinch of salt
- Carefully peel and dice mangoes. Mince green pepper and onion. Dice up the tomatoes (I used plum because I’m not a fan of gooey tomato centers, but feel free to use whatever kind you’d like. That goes for the bell pepper as well). Finally, mince the mint leaves.
- Throw all ingredients in a medium bowl, including the pinch of salt. Juice the lemon and lime right over the bowl and toss the mix to coat.
- Serve immediately with chips, pita slices, on sandwiches, or salads. Also excellent after a night covered in the fridge…any time longer than that I can’t say as my batch was quickly consumed by all parties in less than 24 hours.
First, I’m going to be a bit annoying and address semantics for a sec. Perhaps this veggie/fruit mix isn’t so much of a “salsa” as it is a “salad”; one of my lovely tasters made the comment that she always thought of a salsa as something tomato-based. The Wonderful World of Wiki describes salsa as “any type of sauce…in American English, it usually refers to the spicy, often tomato based, hot sauces typical of Mexican and Central American cuisine.” There are plenty of drier, non-tomato based (or even tomato-less!) sauces described as salsas, though – no spice required. Look at this lovely pineapple number for example. So, taking cue from those more experienced than I, I’ll continue to call my mix a “salsa”.
Naming aside, it is definitely delicious either way. I’ve never had a juicier salsa and the addition of mint pulled the flavors together in such a way that each bite screamed SUMMER to me. The flavors were light and zangy, the textures blended well but were also contrasting enough to be interesting, …and look at those colors! Aren’t the keys to culinary success something like: fresh ingredients, different textures, different colors? Check, check, and check!
Overall Enjoyment: ♥ ♥ ♥ ♥
Posted by Beezer on August 3, 2010
Mango lassis are by far one of my most favorite drinks. I have happy memories of going to the small, family-owned Indian restaurant in town with my high school posse. We would share assorted naan, ripping and dipping into mild curries (did I mention I am a wimp when it comes to spice?), and each and every one of us would be sipping chilled mango lassis.
So, when I read The Purple Foodie‘s post on strawberry lassis I knew what had to be done; except that I didn’t have any strawberries at the time and, while her strawberry lassi did sound (and look!) delicious, I was really craving mango. I suppose I could have gone out and bought a fresh mango, but being the lazy bum that I am I decided to use some mango sorbet I already had in my freezer – no need to add sugar!
Mango Lassi (adapted from The Purple Foodie)
½ C mango sorbet
1 C nonfat plain yogurt
3 C lowfat milk, plus extra as needed
- Toss all ingredients into a blender and blend on medium until smooth. Add more milk as needed to get the right consistency (not thick like a milkshake, but smooth and light).
- Kick the blender speed up to high for 10 seconds or so for aeration.
The evening after making a pitcher-full of delicious mango lassi (and drinking it all. by myself. the very same night), I decided to try a strawberry version. I begged a cup of strawberry sorbet from my boyfriend and whipped up another lassi. This time, though, I was disappointed. I used the same proportions as the night before, but the strawberry flavor was overwhelmed by the dairy. I guess mango has a naturally stronger flavor than strawberry, at least in sorbet-form. If you’d like to try the strawberry lassi using sorbet, I suggest doubling the amount of sorbet and reducing the yogurt. You’ll need the milk for consistency.
Overall Enjoyment: ♥ ♥ ♥ ♥ ♥
Posted by Beezer on March 29, 2010