Mango Sorbet And Frozen Yogurt Bars - cooking recipe

Ingredients

3/4 cup sugar
3 small mangoes (about 2 lbs)
1/2 cup vanilla yogurt

Preparation

Line an 8 x 4-inch loaf pan with plastic wrap. Place sugar and 1 cup water in a small saucepan on medium heat. Cook and stir for 2 mins or until sugar dissolves. Increase heat to high. Bring to a boil. Boil, without stirring, for 1 min. Remove from heat; cool to room temperature.
Cut cheeks from mangoes and scoop out flesh. Cut flesh from seed. Process until smooth. Reserve 1/2 cup of the puree for yogurt layer. Mix syrup and remaining puree in a bowl until well blended. Pour into prepared pan.
Freeze for 4 hours or until firm.
Mix yogurt and reserved mango puree in a bowl until well blended. Pour over frozen mango layer. Freeze for 2 hours or until firm. Unmold. Slice to serve.