Cafe Liz

Mango-basil frozen yogurt

I have a slight mango obsession. I’ve been stockpiling them. Every week I go to the market, I feel an urge to buy more — regardless of how many are left in our fridge. I must have had about 20 at some point last week. I’m just so excited that they’re both in season and affordable.

So, I’ve been forced (oh, the pain) to find creative ways to go through them. A mango a day keeps the doctor away, no?

Fortunately, mangoes are very amenable to being used in ice cream — strong in flavor, not too watery. The buttermilk base here creates a wonderful texture — thick and creamy (and low fat!), and soft even after a week in the freezer, the holy grail of homemade ice creams that shy away from heavy creams and egg yolks.

Believe it or not, the fresh basil adds a great kick of flavor, as it does for many fruit-based desserts. Kind of like what I imagine licorice would taste like if licorice actually, like, tasted good (sorry, licorice lovers). Continue reading Mango-basil frozen yogurt …

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