Mango Sorbet (serves 3)

2 frozen mangoes

1 fresh mango

6 fl. oz. of Topo Chico (or other mineral water)

Blend all ingredients. Consistency should resemble pudding, maybe a little thinner.

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Here’s a more complete “ice cream” recipe:

Mango Strawberry Frozen Yogurt

Two versions. I furrowed my brow over this because I used three times as much powdered milk in the smaller recipe. No, it’s not a typo. It’s because Bulgarian yogurt is super tangy. My reasoning on the powdered milk was that it would add some sweetness and richness. I have no idea if it does, but at least it adds calcium…

Version 1 (Serves 2)

1 1/4 cups frozen mango

1/2 cup frozen strawberries

2/3 cup Bulgarian yogurt (White Mountain)

2 Tbsp. powdered milk (optional)

The notes in the margin say “approximate” for all the ingredients and “in small pieces” for the fruit. If your blender can handle big fruit chunks, go for it! Directions: Chill yogurt in freezer. Blend all ingredients.

Version 2 (Serves 3-5)

2 cups frozen mango

1 cup Whole Milk Stonyfield Yogurt (chill in freezer 1 hour)

1/2 cup frozen strawberries

2 tsp. powdered milk (optional)

Blend. Consistency should be something like soft-serve ice cream.

(Writing this, I realized it’s the first time in months I have had all of the ingredients on hand for the frozen yogurt. Then I remembered I have a Topo Chico waiting in the fridge. When does that ever happen? I guess I’d better celebrate!)