Mango Frozen Greek Yogurt

Here it is, the finale of Chobani week complete with the announcement for the winner of the Chobani giveaway. Want to know if you are the lucky recipient of all 6 blended Chobani Greek yogurt flavors which I have been dangling in front of you for the past week? Click HERE to find out! I have also e-mailed the winner, who has 48 hours to respond with their mailing address.

But don’t leave yet, it’s Mango Monday and I still have one last Chobani recipe to share with you. And guess what? It’s a frozen yogurt recipe that does not require an ice cream maker!

I decided not to pack my ice cream maker for my month long stint away from home (here I was thinking I was being rational by not packing large kitchen items), so when the time inevitably arrived that I craved homemade ice cream/frozen yogurt, I was kicking myself. I didn’t even bring my popsicle molds! Thankfully the food blogging world had already found a way around the need for an ice cream maker. As a bonus, this method can create both a soft serve or a more ice cream-style frozen yogurt.

This mango frozen Greek yogurt was healthy enough to have it for breakfast this morning. You better make this, because I know you want to be like me and have the breakfast of champions.


MANGO FROZEN GREEK YOGURT

Makes about 2-1/2 cups

Ingredients:

1 ripe mango, pitted, chopped, and frozen (about 1-1/3 cup)

1-1/3 cup 2% Mango Chobani Greek yogurt

2 Tbsp honey (add more or less to taste)

1 tsp vanilla extract

Pinch sea salt

Pinch nutmeg

Directions:

  1. Add all ingredients to a food processor and pulse a few times to break up the peaches. Turn the processor on and let it run until it forms a creamy consistency with a few smaller pieces of peach remaining (but be careful not to over-process or you’ll end up with soup), scraping down the sides of the bowl as necessary.
  2. Serve immediately (soft-serve-style), or freeze for 1 to 2 hours until stiff (ice cream-style). If there is any leftover, freeze and then let it sit at room temperature for 20 minutes before eating (gelato-style).

Source: Adapted slightly from An Edible Mosaic.

Disclosure: I was sent six 16 oz. tubs of blended Chobani Greek yogurt. I was not compensated for this post. All thoughts and opinions are my own.

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