Tart Mango Fro Yo

• FOR THE BASE:
• 64 ounces, weight Plain 2% Greek Yogurt
• 3/4 cups Granulated Sugar
• 1 dash Triple Sec
• _____
• FOR THE MANGO PUREE:
• 2 whole Mangoes
• 1/2 cups Granulated Sugar
• 1/2 whole Lime, Juiced

1. Make sure your ice cream machine has been in the freezer for at least 12 hours.
2. Strain the yogurt beforehand by putting yogurt in a colander/strainer lined with paper towels and place in a large bowl. Allow yogurt to strain overnight for maximum thickness.
3. Prepare the puree by pureeing the mangoes in a blender, adding the sugar and lime juice, and then bringing the mixture to a simmer over medium heat. Transfer puree to the fridge and allow it to cool completely (at least 1 hour).
4. Once the yogurt is strained, transfer to a bowl and whisk in the sugar and triple sec. Transfer yogurt mixture to an ice cream machine for half of the manufacturer's suggested time, then add the mango puree at the halfway mark. Continue running the machine for the remaining suggested time. (I did 15 minutes without the puree, and 15 minutes after it was added, but pay attention to your machine to get your desired consistency.)

yogurt, sugar, sec, mango puree, mangoes, sugar

Taken from tastykitchen.com/recipes/desserts/tart-mango-fro-yo/ (may not work)