It is not often that I actually make a dessert at home, which some may find hard to believe, but as a pastry chef I always chose to leave my work at work. Now, seeing how I spend most of my time at home, I do get the urge once in a while. I couldn’t resist making this sorbet the other night. We had a few delicious mangoes that were quickly getting soft so I decided to puree them, mix them with sugar and yogurt, and run it through my ice cream maker. It tastes pretty much like a mango lassi, so much so that I was wishing that I had some Kewra essence, the traditional flavoring for the drink. It was great even without it, as the mangoes were as nice as I have seen for a while - not quite as good as Hawaiian mangoes, but good enough to make me want to fly there to get some.

Mango Yogurt Sorbet

2 cups pureed mango, from 2 large mangoes
2 cups whole milk yogurt
1-1/2 cups powdered sugar
1 teaspoon vanilla extract

Whisk everything together until smooth. Process in your ice cream maker. Freeze for several hours before serving.