We've had bad luck with frozen yogurt in the past. With the exception of this Honeyed Blueberry Frozen Yogurt, which includes a cup of cream to smooth things out, we find that frozen yogurt just doesn't get smooth and creamy in home ice cream makers.
Then, thanks to David Lebovitz and also Deb at Smitten Kitchen, we stumbled on a new and better secret ingredient to make our yogurt creamier.
Coconut milk! We were in love with this Coconut Pinkcherry Yogurt at Smitten Kitchen, Deb's adaptation of one of David's recipes from Perfect Scoop. We noticed the coconut milk and thought, aha! That's what our yogurt is missing.
It turns out that you barely even notice the taste of the coconut milk at all; it just makes the whole thing smoother. It still has that yogurt lightness and tartness, but it's a little smoother than our icy first attempts.
You can make it even smoother by draining the yogurt in the fridge overnight in cheesecloth, or using Greek yogurt.
We re-adapted this with whole milk yogurt and frozen mango from Trader Joe's, as well as a subtle kick of ginger. It's sweet, fresh, and summery.
Related: DIY Greek Yogurt
Mango Ginger Frozen Yogurt
Adapted from David Lebovitz and Deb at Smitten Kitchen
makes about 2 quarts
1 quart plain whole-milk yogurt (32 ounces/four cups)
1 can unsweetened coconut milk (14 ounces)
1 cup white sugar
1 teaspoon vanilla
1 2-inch piece ginger, grated
1 bag frozen mango chunks, about 2 cups
Mix the yogurt, coconut milk, sugar, and vanilla. Press the grated ginger until the juice runs out. Discard the fibrous bits and add the juicy grated bits and all the juice into the yogurt.
Blend the mango in the food processor until pulpy and in smaller chunks. Mix with the yogurt. Refrigerate for 1-2 hours then freeze in your
Note: This is a large amount of base for most 1 1/2 quart ice cream makers. You may be better off churning in two batches.
(Images: Faith Hopler)
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This looks and sounds divine! Reminds me of Bobby Flay's gingerbread cupcakes with mango frosting from his cupcake throwdown!
Mmmmmm, sounds so good!! As a child, I remember my mom adding corn starch to her ice cream recipe to make it smooth. Would it work with frozen yogurt?
I've never used the coconut milk but greek yogurt makes the stuff awesome (try the sour cherry version if you have the Lebovitz book).
Would the recipe still work if you halved the ingredients?
This is a great recipe, very creamy. I had tried another mango frozen yogurt with orange juice instead of coconut milk and ginger, and it's not as creamy, more towards the sorbet side. This one has the perfect creamy texture.
I put more ginger to feel it more and worked great. The only thing I would change is that I would strain the mango before mixing, because you could feel the frozen fiber, which is not so good for the texture.
And it does work if you halve the ingredients, I used a fourth (about 1 pint)