Mango Yogurt Sorbet

This is another simple dessert -- similar to the raspberry yogurt sorbet, but I used less sugar (1/3 cup instead of ½ cup). Considering that you can easily get 6 servings from this recipe, that's less than 1 tablespoon per serving. Not much in the world of desserts.

• 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.
  .

1/3 cup sugar
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.