8 (1/2 cup) Servings
70 Calories/serving
1 gram Fat
2 large ripe mangoes
1 8-ounce container low-fat vanilla yogurt
1/2 cup skim milk
1 tablespoon sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground ginger
About one hour before serving:
Peel mangoes; remove pits, then cut into chunks.
In blender at medium speed, blend mangoes and remaining ingredients until smooth.
Pour mango mixture into electric ice cream maker canister; freeze mixture as manufacturer directs, about 25-35 minutes, or until desired consistency.
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