- It's important for the mango pulp to be nearly thawed. Otherwise, it will become a frozen mass that locks up the food processor (until it thaws). I've even made this with completely defrosted pulp and that works, too.
- Speaking of thawing and freezing, I think this was not really frozen enough before I served it to really qualify as a sorbet. Then again, it still tasted great.
14-ounce bag of frozen mango pulp, nearly thawed
32 ounces fat-free plain yogurt
- Whirl sugar in the food processor a few seconds.
- Add mango and whirl to blend with sugar.
- Add yogurt. Whirl until well blended.
- Place in covered container and freeze.
- To serve, the container needs to thaw on counter 10-40 minutes (or longer). The time will vary with the temperature of freezer, the temperature of the room, and how soft you like it.
- Scoop and serve. Sometimes I scrape the top with a fork . . . which creates the texture of snow cones.