Frozen Mango Yogurt

Peel and pit the mangos, then cut the flesh into chunks and puree in a blender or food processor until smooth.

Stir the mango puree together with the unflavored yogurt, honey, and chopped fresh ginger in a large bowl until well combined.

Separate the egg and place the egg white in a clean, dry bowl, reserving the yolk for another use. Add the salt and cream of tartar to the egg white.

Whisk the egg white with the salt and cream of tartar until stiff peaks form, approximately 3-4 minutes.

Whisk the sugar into the egg white mixture until glossy and fully incorporated, about 1 minute.

Fold the sweetened egg white meringue gently into the mango-yogurt mixture in two additions, being careful not to deflate the peaks.

Pour the mixture into a shallow freezer-safe container or ice cream maker.

If using an ice cream maker, churn according to manufacturer instructions until the mixture reaches a soft-serve consistency, then transfer to a freezer-safe container. If freezing manually, place in the freezer for 1 hour, then stir vigorously and return to the freezer.

Continue freezing for 5-6 hours, stirring every hour for the first 3 hours to break up ice crystals and ensure a smooth texture.

Remove from the freezer 5-10 minutes before serving to allow the frozen yogurt to soften slightly for easier scooping.