Mango-Banana Frozen Yogurt

31 Jul

Anyone else sweating like a pig out there?  Just me?  Right.  Of course not.  Well, to all my fellow sweating pigs, this post is for you.

As hot July rolls over to hot August, I can’t imagine a better way to say goodbye to good ol’ July than with a frozen yogurt or “froyo” for short.  Or… “super-awesome-yum-yum-yum-yum-yum-to-have-when-it’s-hot” for long.  We are short on berries but long on bananas in our humble household, and as luck would have it, we’ve got mangoes too.

Mango-Banana Frozen Yogurt

Fruity Frozen Yogurt

1 cup  frozen bananas, sliced
1 cup frozen mangoes, cubed
2 cups vanilla yogurt
2 tablespoons honey
Pinch of ground cloves or cinnamon, optional

Using a blender, grind or grate the slices of frozen banana.  If your blender has a pulse feature, use it to give you more control.  Next, grind or grate the frozen mango cubes.  The grated fruits will be along the sides of the pitcher so make sure to push them down before adding the yogurt.  Add 1 cup yogurt.  Blend.  Add the last cup of yogurt.  Blend.  Add 2 tbs honey and any spices you want for flavoring.  Blend.  Place the mixture in a container and freeze for an hour.

Smile and serve.

Disclaimer: I didn’t wait an hour to allow the yogurt mixture to freeze.  After 10 minutes, I cried out, “Yo. Froyo. Ready or not, I’m taking you out.”  That’s how I ended up with a soft frozen yogurt.  Thanks to the heat, it’s also melting fast.

The nice thing about summer is the abundance of fruits especially great for shakes and smoothies.  You can use any fruits you have available.  And if you don’t have any frozen fruits, use them as is and add 1 cup of ice – you’ll end up with a nice lassi instead of a froyo.  However, if you’re feeling lazy (it’s understandable, it’s summer), make your way to Starbucks or your favorite drink bar to get something nice and cold. 

Happy summer!

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One Response to “Mango-Banana Frozen Yogurt”

  1. Ryan 4, August 2014 at 7:06 pm #

    In defense of not waiting the full time to freeze, it’s to prevent over-freezing, right? Can’t risk freezer burn or some such, better eat it now.

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