banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Mint Frozen Yogurt with Grilled Mango

Serves 4.

    Share

    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.

    Advertisement

    Mint Frozen Yogurt with Grilled Mango

    Ingredients

    • 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

    Nutrition

    Per serving:

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

    Directions

    01

    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.

    02

    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.

    03

    Preheat grill or grill pan over medium heat.

    04

    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.

    Advertisement

    Like this recipe?

    This recipe is part of the Refresh with Mint collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.