4 cups (1 litre) frozen and slightly thawed mango cubes

1/2 cup (125 ml) sugar

1 tablespoon (15 ml) lemon juice

1 cup (250 ml) 2% or 10% plain yogurt

In a food processor, purée the mango with the sugar and lemon juice. Add the yogurt and purée until smooth. Pour into an airtight container and freeze for about 2 hours. You can make scoops and serve in ice cream sundae cups.

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