Mango Frozen Yogurt
About 1 quart (1L)
I used Greek yogurt here, which is strained and richer than regular yogurt. You could use either full-fat, low-fat or 0% Greek yogurt you wish, or use regular whole milk yogurt, which will yield a slightly more icy frozen yogurt. There are a lot of different types of mangoes around the world. Depending on what kind you use, you may want to strain the mango pulp. Taste a spoonful or run your fingers through it – if there are fibers, press the puree through a mesh strainer before using. For this recipe, I used four medium-sized mangoes, each weighing about 325g/11 ounces. To prepare mango puree: Some cut and prepare the mangoes with the skins on. (I’ve linked to some videos and posts after the recipe that explain how to do that.) With the peeled mango lying on a cutting board, I hold it so that the two “meaty” sides are the left and right, then cut the flesh away from the pit, trying to cut as close to the pit as possible, to get as much flesh as you can. Use a knife to cut away as much of the flesh that remains around the pit. Dice the mango pieces and puree them in a blender or food processor. I’m often asked about how to keep homemade ice cream soft. For this frozen yogurt, you could add 1-3 tablespoons of rum, to taste. But for more suggestions, check out that post for other ideas. Like most homemade ice creams and frozen yogurts, it’s best to remove this one from the freezer for five minutes or so prior to scooping.
For the mango frozen yogurt
2 1/2 cups (625ml) mango puree
2/3 cup (130g) sugar
1 cup (240g) plain yogurt (see headnote)
1 tablespoon fresh lime juice, or to taste
For the blueberry compote
3 cups (12 ounces, 340g) fresh or frozen blueberries
1/3 cup (65g) sugar
Grated zest of 1 lemon
3 tablespoons water
2 teaspoons corn starch or potato starch
2 tablespoons fresh lemon or lime juice
1. To make the mango frozen yogurt, whisk together the mango puree, sugar, yogurt and lime juice until the sugar is dissolved. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions.
2. To make the blueberry compote, heat the blueberries in a nonreactive saucepan with the sugar, lemon zest, and water until the blueberries soften and release their liquid.
3. Dissolve the corn starch or potato starch in the 2 tablespoons of lemon or lime juice and add to the blueberries. Cook until the berry mixture begins to boil, stirring occasionally.
4. Remove the blueberries from the heat and let cool until room temperature. The compote will thicken as it cools.

Serving: Serve scoops of the frozen yogurt with some of the compote.

Storage: The compote can be made ahead and refrigerated for up to 4 days.