Recipe: Mango Ginger Frozen Yogurt

(Image credit: Apartment Therapy)

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.

(Image credit: Apartment Therapy)

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.

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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