alive logo

Mint Frozen Yogurt with Grilled Mango

Serves 4.


    Mint Frozen Yogurt with Grilled Mango

    Light and fresh, this dessert strikes a perfect balance between hot and cold. Sweet caramelized mango becomes irresistible topped with a scoop of cool mint frozen yogurt. The frozen yogurt is also delightful on other grilled fruits such as watermelon or pineapple.


    Mint Frozen Yogurt with Grilled Mango


    • 2 cups (500 mL) non-fat Greek yogurt
    • 3 Tbsp (45 mL) natural cane sugar or coconut sugar
    • 1/2 vanilla bean, split and seeds scraped out
    • 3 Tbsp (45 mL) lime juice
    • 40 large fresh peppermint leaves or mojito mint leaves
    • 2 ripe mangoes
    • 2 tsp (10 mL) melted coconut oil


    Per serving:

    • calories193
    • protein10g
    • fat3g
      • saturated fat2g
      • trans fat0g
    • carbohydrates34g
      • sugars25g
      • fibre3g
    • sodium52mg



    In bowl of blender or food processor, pulse together yogurt, sugar, vanilla seeds, and lime juice until sugar is completely dissolved. Add mint leaves and blend until finely chopped. Refrigerate mixture for at least 1 hour.


    Freeze chilled yogurt mixture in ice cream maker according to manufactureru2019s instructions. Transfer to airtight container and freeze for at least 4 hours, or until needed.


    Preheat grill or grill pan over medium heat.


    Peel mangoes and cut flesh from the pit into two large cheeks. Brush with melted coconut oil and grill mango pieces, turning once, until well marked, about 1 to 2 minutes total. Slice each mango piece and transfer to serving plates. Top with a scoop of mint frozen yogurt and serve immediately.


    Like this recipe?

    This recipe is part of the Refresh with Mint collection.



    SEE MORE »
    Crab and Apple Stuffed Endive Boats

    Crab and Apple Stuffed Endive Boats

    Rich, tasty crab, sweet apple, licorice-scented tarragon, and a touch of lemon make these stuffed endives a classy crowd pleaser. The filling is easily prepared in advance and can be chilled until ready to serve, but this dish also comes together quickly enough to be done right before stuffing into leaves. Keeping your boats upright If you want the endive boats to sit neatly on the dish or platter without tipping, you can make a small slice at the bottom of each leaf before filling to give it a flat surface to rest on. Just make sure not to penetrate too deeply into the wall of the leaf.