3 large (15-16 oz.) ripe mangoes, peeled, pitted, and cut up (3 cups)
3/4 cup sugar
1 tablespoon fresh lime juice
1/4 teaspoon ground cardamom
2 8-oz cartons plain fat-free yogurt
Place mangoes, sugar, lime juice, and ground cardamom in a blender container or food processor and process until smooth. Stir in yogurt.
Transfer to a 2-quart electric ice cream freezer. Freeze according to manufacturer’s directions. Or freeze in a 2 quart casserole, covered.
Calories per cup 140 Fat 0 g Fiber 0.2 g.
NOTE:
I use fresh papaya and reduce the amount of sugar in half. Or, omit the sugar and use fat-free vanilla yogurt.