Mango Yogurt Protein

Steps

1. Thaw the mango first if it is frozen.
2. Blend 200 g mango chunks290 ml mango chunks1¼ cups mango chunks300 g mango chunks430 ml mango chunks1¾ cups mango chunks, 200 g plain Greek yogurt or skyr190 ml plain Greek yogurt or skyr¾ cup + 1 tbsp plain nonfat Greek yogurt300 g plain Greek yogurt or skyr290 ml plain Greek yogurt or skyr1¼ cups plain nonfat Greek yogurt, 30 g vanilla protein powder75 ml vanilla protein powder⅓ cup vanilla protein powder45 g vanilla protein powder110 ml vanilla protein powder½ cup vanilla protein powder, 20 ml honey1½ tbsp honey1½ tbsp honey30 ml honey2 tbsp honey2 tbsp honey, 15 ml fresh lime juice1 tbsp fresh lime juice1 tbsp fresh lime juice25 ml fresh lime juice1½ tbsp fresh lime juice1½ tbsp fresh lime juice and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt until completely smooth.
3. Let the foam settle for 5 minutes.
4. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
5. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Lite Ice Cream.
6. Expect it to look powdery after the first spin. That is normal for protein ice cream.
7. If it looks crumbly or powdery, add 15 ml semi-skimmed milk1 tbsp semi-skimmed milk1 tbsp 2% milk25 ml semi-skimmed milk1½ tbsp semi-skimmed milk1½ tbsp 2% milk and run Re-spin.
8. Still powdery? Add another splash of milk and Re-spin once more.

To serve: Top with fresh mango and a little lime zest.