4 cups plain, low-fat Greek yogurt

½ cup granulated sugar

2 mangos, peeled, pitted and chopped into 1-inch pieces

1 teaspoon freshly squeezed lime juice

In a large mixing bowl, whisk together the yogurt and sugar; reserve. Using a blender or food processor, puree the mangos with the lime juice and 1 cup of the yogurt/sugar mixture. Stir the pureed mango into the remaining yogurt/sugar mixture. Cover and refrigerate for 1 to 2 hours or overnight. Turn on your countertop ice cream maker and pour the mixture into the machine’s bowl and let mix until thickened, about 15-20 minutes. The frozen yogurt will have a soft, creamy texture. For firmer consistency, transfer the frozen yogurt to an airtight container and place in the freezer for about 2 hours (remove from freezer about 15 minutes before serving).

Recipe courtesy of Amelia Patrie, West Lafayette, Indiana