芒果冷冻酸奶与蓝莓蜜饯

I used Greek yogurt here, which is strained and richer than regular yogurt. You could use either full-fat, low-fat or 0% Greek yogurt you wish, or use regular whole milk yogurt, which will yield a slightly more icy frozen yogurt. There are a lot of different types of mangoes around the world. Depending on what kind you use, you may want to strain the mango pulp. Taste a spoonful or run your fingers through it – if there are fibers, press the puree through a mesh strainer before using. For this recipe, I used four medium-sized mangoes, each weighing about 325g/11 ounces.准备芒果泥：有些人用皮肤剪下并准备芒果。(I’ve linked to some videos and posts after the recipe that explain how to do that.) With the peeled mango lying on a cutting board, I hold it so that the two “meaty” sides are the left and right, then cut the flesh away from the pit, trying to cut as close to the pit as possible, to get as much flesh as you can. Use a knife to cut away as much of the flesh that remains around the pit. Dice the mango pieces and puree them in a blender or food processor. I’m often asked abouthow to keep homemade ice cream soft。对于这种冷冻的酸奶，您可以添加1-3汤匙朗姆酒，以品尝。但是有关更多建议，请查看该帖子以获取其他想法。像大多数自制的冰淇淋和冷冻酸奶一样，最好在sc露之前将其从冰箱中删除五分钟左右。