Food Friday: Soft Mango Yogurt Ice Cream

The oppressive summer heat has been with us for a month now and I feel like melting whenever I step out of the house. What could be better than a cup of almost frozen tangy mango and yogurt dessert. [Okay, maybe a plunge in a pool of ice cold water would be a relief but iced desserts are good enough.] Anyway, I prefer this ice cream semi frozen because it retains its creaminess and doesn't give me brain freeze.:)

Semi Frozen Mango Yogurt Ice Cream

2 cups Greek-style yogurt

1 cup chopped fresh mango

4 to 6 tablespoons sugar

• Blend all ingredients in a blender or food processor until smooth. Transfer into a container and place in the freezer for 30 minutes to 1 hour. Blend with a hand blender or in a blender and return to the freezer for another 30 to 45 minutes. Stir with a spatula and serve semi frozen. Or process in an ice cream maker and serve immediately. If you can't find Greek-style yogurt, strain regular yogurt in a strainer lined with a round coffee filter set on top of a bowl until yogurt is very thick.

Mango Terrine

I usually buy a box of mangoes when they are in season and therefore cheap at $10.00 for 16 large ones. The only disadvantage is they ripen all at the same time. What to do aside from eating them with [ginger or chocolate] suman? Slice them thin, place them in a loaf pan, add lemon grass and mint tea agar (gelatin), let it set in the refrigerator, and voila! Mango terrine that's so refreshingly different and easy to prepare. The ginger-like lemon grass with a hint of cool mint is so delicious with mangoes. Yum!

Mango Terrine
4 mangoes, thinly sliced and chilled
1 sprig mint, reserve a few leaves for garnish
3 stalks lemon grass. trimmed and cut into 1 inch pieces
4 cups water
¾ cup sugar, or to taste
3 teaspoons agar powder

• Line a medium loaf pan with plastic wrap leaving a 3 inch overhang on both long sides. Or lightly grease the bottom of the pan. Place a few mint leaves on the bottom if desired.
• Bring water and lemon grass to a boil and simmer, covered, for 10 minutes. Add sugar and simmer until sugar is dissolved. Strain and transfer into a bowl. Sprinkle the agar and stir until completely dissolved. Snip the edges of the mint leaves, add to the gelatin mixture and leave for 10 minutes. Remove mint and discard.
• Note: Omit the agar and leave the mint in the liquid, transfer into a tall bottle and chill in the refrigerator. It's a very refreshing and healthy iced tea drink, or if you love mixed drinks, add to vodka.
• Arrange mango slices, slightly overlapping on the bottom of the loaf pan, pour the gelatin mixture to cover mangoes. Arrange another layer of mangoes and gelatin to fill almost to the top of the pan.
• Cover with the plastic wrap overhang. Put in the refrigerator (or freezer if you are impatient like me) until completely cold and has set. Cut into slices.

I had 2 thin slices with chocolate suman. Delicious! Old [eating] habits are hard to break.;D