Mango Frozen Yogurt

Ingredients

• 2 ripe mangoes, peeled and diced
• 1/2 cup plain Greek yogurt
• 1/4 cup honey
• 2 tablespoons fresh lime juice
• 1/4 teaspoon ground cardamom
• Pinch of sea salt

Directions

1. For the mango frozen yogurt, combine the mango puree, sugar, yogurt and lime juice with a whisk, working until the sugar has fully melted into the mixture. Refrigerate until well chilled, then churn in your ice cream maker using the manufacturer's directions.
2. For the blueberry compote, place the blueberries in a nonreactive saucepan with the sugar, lemon zest, and water. Warm the mixture until the berries soften and start giving off their juices.
3. Stir the corn starch or potato starch into the 2 tablespoons of lemon or lime juice until smooth, then pour that into the blueberry mixture. Keep cooking, stirring now and then, until the fruit mixture comes to a boil.
4. Take the blueberries off the heat and leave them to cool to room temperature. As the compote cools, it will become thicker.