2 ripe mangoes
2 cups plain greek yogurt
¼ to ½ cup honey
1 teaspoon vanilla extract
Peel mangoes and cut pulp from the pit.
Puree in a blender with honey.
Transfer to a bowl.
Stir in yogurt & vanilla essence. Mix well.
Freeze according to instructions below.
Freezing Instructions: Pour mixture into a 9 x 5-
inch loaf pan.
Cover with plastic wrap and freeze until almost
firm, 1 to 3 hours.
Remove from freezer.
Break up mixture into large chunks and process in
blender or food processor until smooth. (Process
in several batches for easy blending.) Return to
tin and re-freeze until firm, 1 to 4 more hours.