Frozen mango yogurt
1.Whisk egg yolks and sugar in medium bowl until creamy.
2.In a medium saucepan, bring cream and milk almost to a boil; remove from heat. Gradually whisk hot milk mixture into egg mixture. Return mixture to pan. Stir over low heat, without boiling, until mixture thickens slightly.
3.Transfer custard to large heatproof bowl. Cover surface of custard with plastic wrap; cool then refrigerate about 1 hour or until cold.
4.Stir yoghurt into cold custard. Pour custard into an ice-cream maker and churn according to manufacturer’s instructions (or place custard in shallow container, such as aluminium slab cake pan, cover with foil, freeze until almost firm).
5.Place mixture in large bowl; chop coarsely then beat with electric mixer until smooth. Stir in both chopped and pureed mango. Pour into a deep container, cover and freeze until firm. Repeat process two more times.
6.Serve frozen yoghurt in glasses with sliced mango.