Tired of cold weather? Make this easy tropical treat.
My youngest grand-daughter is allergic to citric acid. That means no oranges, no lemonade, and no strawberries (yes, strawberries contain citric acid).
She is also allergic to the artificial form of citric acid, the kind added to juices and salad dressings, candy, liquid soaps and shampoo. This kind of citric acid is grown on mold, and she is allergic to mold.
So when the other kids are eating satsumas by the handful or enjoying the first strawberries of the season, she is on the outside looking in. Luckily she LOVES mango. Mangoes are basically available all year long, but they are at their best in the spring. It’s a good time to can mangoes, to freeze them for later use, or to make this mango frozen yogurt that is now her favorite.
- 2 cups chopped, ripe mango
- 2 cups plain yogurt (low-fat is fine, avoid non-fat)
- ½ cup mild honey (wildflower, clover, or orange blossom)
- Combine all ingredients in a blender and process until smooth.
- Chill in the refrigerator for several hours or overnight.
- Make frozen yogurt following your ice cream maker directions. Enjoy!