### TranslatedIngredients: 2 cups Curd (Dahi / Yogurt),2 Mango (Ripe) - peeled & chopped,1 pinch Saffron strands - soaked in 2 tablespoons milk,1 pinch Cardamom Powder (Elaichi),2-3 tablespoons Sugar - (adjust) ### PrepTimeInMins: 70 ### CookTimeInMins: 20 ### TotalTimeInMins: 90 ### Servings: 4 ### Cuisine: Continental ### Course: Dessert ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Mango Froyo -Frozen Yogurt Recipe, first drain the yogurt by pouring it into a fine sieve, lined with a muslin cloth or you can use a cloth strainer. Place a bowl below to collect the whey, and leave aside for about an hour or till all the excess water content is drained from the yogurt. Once the whey is drained yogurt looks like the soft cheese. Transfer to a bowl. Add the hung yogurt in the blender along with the chopped mangoes, saffron and cardamom powder. Blend into a smooth puree. Taste and add adjust the amount of sugar accordingly. You can replace the sugar with honey as well if you like.Pour the mixture into a freezer-safe box, seal the box with the lid and freeze for 3 hours or till almost frozen. Remove from the fridge and blend once again in the blender to remove the ice crystals. Pour it back into the freezer-safe box and return it to the freezer for next few hours to set. Once again, remove from the fridge, blend one last time, before pouring it back into the box and freeze. So essentially you will have a creamy yogurt when you freeze and blend a couple of times. After the third time of freezing, the Mango Froyo (Frozen Yogurt) will be ready to be served.To serve Mango Froyo scoop it into individual servings and garnish with mint sprigs and serve chilled. You can also optionally top it with fresh mangoes and almonds to give it added flavor and crunch.Serve Frozen Mango Yogurt Recipe-Mango Froyo as dessert after a meal of  Spiced Kumbh Pulao and Tomato Onion Cucumber Raita Recipe.