Strawberry-Mango FroYo

This recipe was inspired by many things.

Number one (and potentially the most unobvious connection) was this Jim Gaffigan commercial:

(He cracks me up!)

Number two:  I love frozen yogurt (froyo).

Number three:  I had just bought some frozen mangoes.

But quite obviously, the main influence was Homesick Texan’s  Mango Frozen Yogurt.

Eliot's Eats

Strawberry-Mango FroYo

 

Strawberry-Mango FroYo
ever so slightly adapted from Homesick Texan’s  Mango Frozen Yogurt

10 oz. frozen chunked mango
1 c. fresh  strawberries, sliced
1 (14 oz.) can sweetened condensed milk
1 T. fresh lime juice
1 c. plain-non fat Greek yogurt
1/4 t. kosher salt
pinch of  ground cardamom

Place all ingredients in a blender and puree.   Freeze in ice cream freezer according to manufacturer’s directions.  (No ice cream maker?  No worries.   Just throw the mixture into your freezer overnight.  This tip attributed to Lisa of Homesick Texan  fame.)

The original recipe called for 16 oz. of mangoes.  I only had a 10 oz. bag for smoothie making so I decided to throw in some fresh strawberries that needed used.

This is a great base recipe and could easily be adapted to any fruits you have on hand.  I plan on making some banana-strawberry, peach, and blueberry froyo soon.  The cardamom just amps up the flavor profile and pairs so well with the mango for a tropical taste explosion.

Strawberry-Mango FroYo from Eliot's Eats

Another total aside, but we just tried Pineapple Whips for the first time and did so the night before I made this froyo.   We succumbed to all the hype.  While the whips were good, The Hubs paid me the ultimate complement as he enjoyed his Strawberry-Mango FroYo, “We should open a yogurt stand and we would whip the Pineapple Whips out of business.”

Doesn’t he say the sweetest things?

I recently made this away from home for my nieces.   Working without a blender or food processor, we chopped the fresh mangoes into small bits and mashed everything up with a potato masher.   Having no cardamom, I subbed in a bit of cinnamon.   I may actually prefer the chunkier version.

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