Ingredients
2 ripe medium-sized mangoes
2 cups unflavored yogurt
½ cup cup honey
¼ cup flaked coconut
Note
For a vegan option, replace yogurt and honey with vegan yogurt & maple syrup
Directions
1
Peel mangoes and cut pulp from the pit. Puree in a blender with honey. Transfer to a bowl
2
Stir in yogurt and coconut. Mix well.
3
Freeze according to the instructions below.
Freezing instructions:
4
Pour mixture into a 9 x 5-inch loaf pan. Cover with plastic wrap and freeze until almost firm, 1 to 3 hours.
5
Remove from freezer. Break up mixture Into large chunks and process in blender or food processor until smooth but not thawed. (Process several batches for easy blending.)
6
Return to loaf pan and re-freeze until firm, 1 to 3 more hours. For best texture, process once more before serving.
Serves 3