Mango Coconut Basil Frozen Yogurt

Serves 8

4 cups of frozen mango chunks

1 cup coconut yogurt

2 tbsp fresh basil, chopped

1 tsp lime zest

1 tbsp wildflower honey

Mix 2 cups of mango chunks with honey and set aside at room temperature for 15 minutes.

Place all the ingredients in the jar of a food processor. Start the machine, slowly increase to highest speed and blend for 5 minutes or until smooth.

Store in an airtight container and let it set in the freezer for at least 2-3 hours or serve immediately.

Notes:

You can subsitute coconut yogurt for greek yogurt, plain yogurt or non-dairy yogurt.

If subsituting coconut flavor yogurt, add 1/2 cup of frozen coconut chunks. You can also skip the coconut all together or add more for stronger flavor.

Store in an airtight container in the freezer for 1 month.