Frozen Mango Yogurt - cooking recipe

Ingredients

4 None egg yolks
3/4 cup sugar
1 1/4 cups heavy cream
1 1/4 cups milk
2 cups Greek yogurt
3 None ripe mangoes, peeled and seeded

Preparation

Finely chopped 1 mango. Puree 1 mango. Thickly slice remaining mango. Whisk egg yolks and sugar in a large bowl until creamy.
Bring cream and milk almost to the boil in a medium saucepan. Remove from heat. Gradually whisk hot milk mixture into egg mixture. Return mixture to pan. Stir on low heat, without boiling, until mixture thickens slightly. Do not boil.
Transfer custard to large heatproof bowl. Cover surface with plastic wrap. Cool. Refrigerate for 1 hour, or until cold.
Stir yogurt into cold custard. Pour into an ice cream maker and churn according to manufacturer's instructions, until beginning to thicken. Add chopped and pureed mangoes; churn until firm.
Transfer mixture to a 6-cup freezer-proof container. Cover and freeze for about 4 hours or until firm.
Serve in dessert glasses with sliced mango.