Free recipe · from The Better Desserts Bible
Mango Lime Frozen Yogurt
“Beach Bowl”
Honey mango, lime zest, mid-summer.
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Ingredients
- 3 cups frozen mango chunks (450 g)
- 1 cup full-fat Greek yogurt (240 g)
- ¼ cup raw honey (60 ml)
- 2 tbsp fresh lime juice
- Zest of 1 lime
- Pinch of salt
To top
- Extra lime zest
- Fresh mint leaves
- Toasted coconut flakes
You will also need: a high-speed blender or food processor.
Method
Blend all ingredients on high, scraping down twice, until completely smooth and soft-serve textured (about 90 seconds).
For soft serve: serve immediately. For scoopable yogurt: freeze 30 minutes.
Garnish with lime zest, mint, and toasted coconut.
A word of adviceUse very ripe frozen mango. Underripe mango makes for a flat frozen yogurt with no sweetness behind the tang.
How to keep itFreezer, sealed, 2 weeks. Soften 8 minutes before scooping after fully frozen.
Calories: 195 · Protein: 7g · Carbs: 38g · Fat: 4g · GF · No-bake
This is one of sixty-four
The Better Desserts Bible.
Sixty-four recipes across twelve chapters — brownies and bars, cheesecakes, lava cakes, no-bake, frozen and more. Every one with full macros and tested swaps for eggs, dairy, nuts and sweeteners, plus two free companion guides. Instant PDF, yours to keep.