Don’t you feel like you’re about to evaporate into the very thick air of Japan’s Summer heat? It’s hot over here. H to the O to the T. H-O-T.
Ordinarily I go to ice cream to remedy this suffering… However ice cream doesn’t quite hit the right spot when the Heat Master has turned the highest dial like this. It’s just, you know, too creamy – not refreshing. I feel like I’m craving sherbet, or a fruity frozen yogurt.
Read an article in SELF magazine the other day that fro yo can be made easily as long as I have a food processor/ blender. Say what? No ice cream maker??? Genius! I am running out of space on the counter as it is, an ice cream maker lost executive points when my Japanese mum gave me a pasta maker for my birthday last year.
So I got creative and concocted what I believe as my current favorite Mango Fro Yo. Food processor – got. Mango – got. Yogurt – got. Fro yo yo, on the way, yo!
Oh! Did I mention that I use no sugar? The sweetness of the Fro Yo came from the mango’s natural sweetness and a little dash of honey.
Mango Fro Yo
1 container non fat yogurt (450 gram), divided among ice cube tray and frozen (silicone tray is best, easier to peel them after)
1 ripe mango, cut into 2cm square cubes, frozen
1 Tbsp honey
1 Tbsp yuzu juice (can be replaced with lime or lemon, or even none at all)
- Using a blender or food processor, blend yogurt cubes and mango cubes continuously. Scrape down sides every now and then, and keep on blending until the mixture holds together. Should take about 3 minutes.
- Slowly add the honey and yuzu through the little food processor opening while still mixing. Keep on blending until mixture is creamy and kind of look like soft ice-cream.
- Serve immediately or put them in little containers and cover with plastic wrap and refreeze until you’re ready to eat it. It keeps in the freezer nicely for about 3 days. Garnish with mint leaves.