Easy 2-ingredient mango frozen yogurt or "ice cream" made in the food processor. This nice cream is so refreshing and loaded with nutrients.
Prep Time5 minutes
Cook Time2 hours
Total Time2 hours5 minutes
Ingredients
24 oz. frozen mango chunks
1-2 (5.3 oz) containers Silk® Vanilla Almond Dairy-Free Yogurt Alternative
10 oz. frozen raspberries
Instructions
Allow mango to thaw 5 minutes so that it's no longer rock hard, but is still frozen. Place in a food processor or high powered blender with 1 container of the yogurt. Blend until smooth, scraping down the sides and stirring with a rubber spatula occasionally. Transfer to a freezer storage bowl or loaf pan. Eat immediately for a soft, Italian style nice cream, or freeze. Or add another layer!
Bonus layer! Add the raspberries and second container of yogurt to the food processor and blend just as you did with the mango. Spread on top of the mango layer and freeze. This nice cream will become very hard when completely frozen. It's best after an hour or so in the freezer This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.