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Ingredients
- 1 large mango, peeled and de-pitted
- 1 teaspoon fresh grated ginger
- 34 cup sugar
- 1 (6 ounce) carton vanilla yogurt
- 1 (5 ounce) containerplain Greek yogurt
- 1 tablespoon vodka
Method
- In a food processor, puree the mango, ginger, vodka and sugar until combined.
- Add the vanilla yogurt and greek yogurt and process until blended.
- Churn in an ice cream machine for about 40 minutes, and then freeze for 2 hours or to the consistency you prefer.