TIP: If your frozen yogurt looks crumbly, simply select RE-SPIN to process the mixture a little more if not adding mix-ins.
Tip: Allergy Advice
This dish contains the following allergens: Milk/Dairy
Step-by-step instruction without your screen going to sleep
- 430g nonfat vanilla Greek yogurt
- 60g maple syrup
- 240g canned coconut cream
- 250g mango chunks, cut into 1-inch pieces
- 1 1/2 cups nonfat vanilla Greek yogurt
- 1/4 cup maple syrup
- 1 cup canned coconut cream
- 1 1/2 cups mango chunks, cut into 1-inch pieces
- Medium Bowl
- Rubber Spatula
In a medium bowl whisk together the yogurt, maple syrup, and coconut cream until evenly combined. Then, using a rubber spatula, fold in the mango chunks.
Pour yogurt mixture into an empty CREAMi™ Deluxe Pint. Place storage lid on pint and freeze for 24 hours.
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Select processing zone FULL, then select FROZEN YOGURT.
When processing is complete, transfer the froyo to a bowl and serve immediately.