Mango Sorbet

Peel and cube the mangos, removing the pit, to yield approximately 2 cups of fresh fruit pieces.

Combine the cubed mangos, yogurt, and sugar in a blender or food processor.

Blend until smooth, scraping down the sides as needed to ensure all ingredients are fully incorporated.

Pour the mixture into a shallow freezer-safe container, spreading it evenly.

Freeze for 1 hour, then stir vigorously with a fork to break up ice crystals and create a granular texture.

Freeze again for another 1 to 2 hours, stirring every 30 minutes with a fork to maintain a smooth, scoopable consistency.

Scoop the sorbet into chilled bowls or glasses and serve immediately while still frozen.