And a giveaway!
Sorry, I sometimes get a bit ahead of myself. First, this awesome ice cream. I was scouring the aisles at my grocery store, looking for something that would perfectly epitomize a delicious summer treat. Knowing that I wanted to make ice cream (our air conditioner is broken, it is 80 degrees inside our apartment, and I cannot even *think* about turning the oven on), I wanted spring flavors that were a little bit unexpected, but still completely accessible.
When we were in Hawaii in September, we had this milkshake-type drink made with fresh ginger that was, basically, the best thing Chad and I ate the whole trip (and I think it was about $2, unlike many of our rather expensive dinners). So I figured the combination of fresh ginger, sugar, and some creamy base would be a winner. And then I added the mango because it wasn’t light or summery enough without a little bit of fruit.
And I did something else, which I’ve done a few times with great results: I used half regular yogurt and half greek yogurt as the base for the frozen yogurt, which gives a creamy richness that’s hard to achieve in a frozen yogurt, as opposed to ice cream. And it’s even fat free! No joke, I’m pretty sure this is the perfect dessert for this time of year.
Which brings us to the giveaway. A few weeks ago, Stonyfield Farm emailed me to see if I wanted to sample their new organic greek yogurt, called Oikos . And, even better, they agreed to send a bunch of coupons to one of my lucky readers! So if you’re in the mood to make this recipe, or any other greek yogurt recipe, leave a comment below, and I’ll randomly select a winner! The winner will receive 4 coupons for 5.3 oz Oikos yogurts and 1 coupon for a 16 oz container of yogurt, along with a reusable shopping bag. The cutoff for posting comments is Sunday at noon, and I’ll post the winner on Monday morning!
Mango Ginger Frozen Yogurt
1 large mango, peeled and de-pitted
1 tsp fresh grated ginger
3/4 cup sugar
1 6 ounce carton vanilla yogurt
1 5 ounce container plain greek yogurt
1 tbsp vodka
In a food processor, puree the mango, ginger, vodka and sugar until combined. Add the vanilla yogurt and greek yogurt and process until blended. Churn in an ice cream machine for about 40 minutes, and then freeze for 2 hours or to the consistency you prefer.