Step 1

At least 4 hours before making the frozen dessert, divide up 1 cup of yogurt in an ice cube tray and freeze (I like to have lots of frozen yogurt cubes ready all summer long). Unless using store bought frozen mango cubes, also peel and cut up 1 cup of fresh, ripe mango. The riper the better; this will make sweeter frozen yogurt. Freeze the mango cubes as well.

Step 2

To high-speed blender with tamper or pronged twister lid (or food processor) add the frozen yogurt cubes, frozen mango cubes, optional pinch of cardamom/cinnamon, and sweetener of choice. With very ripe, sweet mango no sweetener may be needed. Add only a little at first. More can always be added later.

Step 3

Turn on the blender or food processor and blend until everything is smoothly combined into creamy frozen yogurt. Use a tamper to keep pushing the ingredients into the blades. Or turn the lid of a twister jar. With a food processor you may have to stop and scrape down the sides with a spatula occasionally. The whole blending process should only take 1-2 minutes.

Step 4

Your soft serve style mango frozen yogurt is ready to be enjoyed immediately. For a firmer texture, transfer to a freezer safe container and freeze the mixture for a while until it reaches your desired level. However, freezing too long will form ice crystals again and the frozen yogurt may not be as creamy anymore.