Mango Habanero Yogurt

• Mango Habanero Yogurt
• 1/2 cup Mango Nectar
• 2 Habanero Peppers
• 1 1 inch cube Fresh Ginger, peeled
• 2 Mangos
• 4 Strawberries
• 1 tablespoon Lime juice (juice of 1 lime)
• 1 cup Greek Yogurt (I used Fage 0% Fat Free)
• 1/2 cup Half & Half
• 2 pinches Salt
• 2 tablespoons Vodka (optional)
• Mango Sauce
• 1 cup Mango Nectar (the rest of the can)
• 1 tablespoon Butter
• 1 teaspoon Sugar
• 1 pint Salt

1. Cut the Habanero (wear latex gloves!) into pieces, discarding the stem and seeds. Scrape the peel from the ginger with the side of a spoon, and then chop into a few pieces. Add the Habanero, Ginger, and the 1/2 cup Mango Nectar into a small saucepan and bring to a simmer. Simmer gently for about 2 minutes, then remove from heat. Remove or strain out the peppers and ginger, and let cool. The nectar will reduce to about 1 1/2 Tablespoons of liquid.
2. Peel and dice Mangoes and place in blender. Remove stems from Strawberries, and add to blender. Add 1 TBLS lime juice, and puree until smooth.
3. Add the cooled nectar, and 2 pinches of salt to the puree in the blender. Add in the Yogurt and the Half & Half. Blend until well mixed. Chill mixture for several hours, or overnight. (If adding Vodka, stir in just prior to freezing. The Vodka will help keep the yogurt softer for a longer time.)
4. Freeze following the directions for your ice cream maker.
5. For sauce, use the remainder of the Mango Nectar. Heat over Medium-Low heat to a simmer. Add 1 TBLS butter, 1 tsp sugar and 1 pinch salt. Simmer for about 4-5 minutes until mixture begins to thicken. Let cool.

mango, mango, peppers, fresh ginger, strawberries, lime juice, greek yogurt, salt, vodka, mango sauce, mango, butter, sugar, salt

Taken from food52.com/recipes/17401-mango-habanero-yogurt (may not work)