Mango Ice Cream
2 cups mango purée (2 mangos or so)
2 cups vanilla yogurt
2 T. honey
Peel and dice the mangos and purée them in a food processor. Add
the yogurt and honey and whip until mixed. Pour into a plastic container
and freeze overnight. Break up the frozen ice cream into chunks and purée
in the food processor again until smooth. Eat now or freeze for later!
Submitted by Sylvia
Becker (email: BeadLizard@aol.com) |