Mango frozen yogurt

Who would not want to try the blueberry frozen yogurt after seeing it in RC's blog? There are only 3 ingredients and its so easy to put everything together and the result is such a good looking dessert..As I don't get blueberries here, I used ripe mangoes. I had to make slight modification to the recipe, which involved some extra work. We don't get greek yogurt here and I thought using homemade yogurt as it is would not yield good result.(There is lot of water content in it) So I hung the yogurt overnight and the next day I got a nice creamy yogurt devoid of water content perfect to use in the recipe. Here is the recipe as adapted from Supriya's.

Ingredients to serve 5

Homemade Yogurt/curd: 4 cups(to get one cup creamy yogurt after hanging overnight)
Pureed Ripe Mango: 1 cup(I used neelam variety, got 1 cup puree from 3 small sized mangoes)
Sugar: 1/2 cup(can be adjusted according to the tartness of both the mango and the curd)
Chopped cashew and badam for garnish(optional)

Procedure

1. Pour the curd in a muslin cloth placed on top of a wide bowl. (I used a cotton cloth)
2. Bring together the cloth and tie with a rope.
3. Hang the cloth and place a bowl below it to collect the water dripping.(Water is collected just to keep the place clean. It has to be thrown away. :-))
4. I hung it overnight on a steel knob connected to the water purifier. I did not find any better place. I would have preferred to hang the cloth in the refrigerator, but could not do it.)
5. The next day, add the cut mangoes and sugar in a mixer and puree it. Taste it. Add more sugar if needed.
6. In a bowl, mix the puree and the hung curd. (I did this using a hand blender.)
7. Place in a wide bowl and freeze it for 2 to 3 hours or till it hardens.(Mine took almost 3 hours)
8.Take it out, mix with a flat ladle to break the hardened mixture. Again place it in the freezer. I filled small jelly moulds with the mixture and froze it.
9. Remove from the freezer, 5 minutes before serving so that it loosens a bit. Scoop out and garnish with chopped almonds and cashew.

Gorgeous frozen dessert is ready to be relished. It tasted more like frozen mango flavoured shrikand.. :-)

Note: If using thick store bought yogurt, hanging it is not needed. For homemade yogurt, it is better to hang it atleast for 4 hours if not overnight. As I hung the curd overnight at room temperature, it was a bit sour. After blending the puree and yogurt, it can be tasted to check for the sourness. If it is very sour, more powdered sugar can be added and mixed.