Frozen Yogurt with Mango and Coconut, Made in Air Fryer
A refreshing and creamy dessert that combines the sweetness of mango with the delicacy of coconut, prepared simply and quickly in the air fryer. Perfect for a healthy snack or a cool treat on hot days.
Steps
- 1
In a blender, combine Greek yogurt, maple syrup, and coconut cream. Blend until smooth and homogeneous.
- 2
Add mango chunks and pulse a few times until the mango is incorporated but remains in larger pieces.
- 3
Pour the mixture into a freezer-safe container and freeze for at least 4 hours, or until firm.
- 4
Once frozen, place the frozen yogurt into the air fryer basket. If the mixture seems crumbly, select the 'RE-SPIN' function and process until creamy and smooth.
Shopping list
1 1/2 cups nonfat vanilla Greek yogurt, 1/4 cup maple syrup, 1 cup canned coconut cream, 1 1/2 cups mango chunks cut into 1-inch pieces
Recipe story
Frozen yogurt gained popularity in the United States in the 1970s as a healthier alternative to ice cream. Mango and coconut have been traditional ingredients in Southeast Asian desserts for centuries. Combining them with Greek yogurt adds creaminess and protein, while the air fryer method creates a unique soft-serve-like texture.
Ingredient Secrets
Vanilla
Vanilla, native to Mexico, was discovered by Spanish conquistadors who brought it to Europe in the 16th century. In Aztec culture, vanilla was used to flavor a royal cocoa drink. For centuries, hand-pollination was a closely guarded secret, and it wasn't until 1841 that a 12-year-old slave on Réunion discovered the method that allowed widespread cultivation.
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