Coconut-Mango Frozen Yogurt

• 1 cup plain coconut water
• 1/2 cup sugar
• 1 small mango (about 10 ounces), peeled and diced
• 1 cup fat-free Greek yogurt
• 1 cup light coconut milk
• 1 tablespoon fresh lemon juice
• 2 tablespoons shredded unsweetened coconut

1. In a small saucepan, combine the coconut water and sugar and bring to a boil.
2. Cook until reduced to 3/4 cup, about 6 minutes.
3. Let the sugar syrup cool.
4. In a blender or food processor, puree the diced mango with 2 tablespoons of the sugar syrup.
5. Transfer 1/4 cup of the puree to a bowl and whisk in the Greek yogurt, coconut milk, lemon juice and the remaining sugar syrup.
6. Pour the mixture into a glass baking dish and freeze for 1 hour, until frozen around the edges.
7. Whisk the mixture to break up the clumps and return to the freezer.
8. Freeze for about 2 hours longer, whisking frequently, until the mixture is nearly frozen.
9. Spread the remaining mango puree on top and, using a butter knife, swirl it into the yogurt.
10. Freeze until nearly solid.
11. Meanwhile, in a small skillet, toast the shredded coconut over moderate heat, stirring constantly, until it's golden, about 3 minutes.
12. Transfer the coconut to a plate and let it cool.
13. To serve, scoop the frozen yogurt into bowls and top with the toasted coconut.
14. Alternatively, in a tall glass, layer the coconut between small scoops of the frozen yogurt, like a parfait.

coconut water, sugar, mango, yogurt, light coconut milk, lemon juice, unsweetened coconut

Taken from www.foodandwine.com/recipes/coconut-mango-frozen-yogurt (may not work)