Mango-saffron frozen yogurt
What to do with a surplus of mangoes? Make mango-saffron frozen yogurt, a floral, sweet, and tangy confection that puts Pinkberry to shame.
Mango-Saffron Frozen Yogurt
Yield: about 8 cups
You may wish to add more or less sugar depending on how sweet your mangos are. The rich yogurt goes well with the mango and saffron, and also makes the recipe much easier, since you don’t have to make a custard and then chill it, as you do when making ice cream.
5 large ripe mangoes (if using a smaller variety, use 6-7)
1 teaspoon salt
1 teaspoon lime juice
1 cup sugar
generous pinch saffron
3 cups whole-milk Greek-style yogurt
Peel and roughly chop the mangoes, and place in a blender. When the flesh is cut off each pit, use your hands to squeeze the pit so that the flesh clinging to the pit is juiced into the blender. Discard pits. Add salt, lime juice, and sugar to mango, and blend on high speed, 2 to 3 minutes, until the mixture is a smooth puree. Sprinkle the saffron into the mixture, crushing it with your fingers as you do. Pulse once or twice to combine. Scrape mango mixture out into a bowl, and stir in the yogurt until just combined. Freeze according to the directions for your ice-cream maker.