Too Many Mangoes!

I usually avoid buying the BIG box of Mangoes when I shop at Costco.  Last week I just couldn't resist. They were bursting with golden-rosy ripeness.  I just had to have them.  I was careful to buy a box that appeared to have mangoes in various stages of ripeness.  Nine huge mangoes per box.  Now, how to deal with the large quantity and not get tired of eating mangoes and not letting the loot go bad.  When I arrived home I set out to find a mango frozen yogurt recipe online.   I found a recipe that didn't require an ice cream machine.  The recipe looked reasonable and easy to prepare with just a few ingredients.   The recipe called for full fat yogurt and whole milk.  It also called for sugar and honey.  I wanted a fat-free, sugar-free recipe, so I made a few adjustments.  I used Fage non-fat Greek yogurt and substituted Splenda for the sugar and agave nectar for the honey.  I also used non-fat milk.  In my online search I noticed one recipe that added coconut.  That sounded good so I made one batch with just mangoes and another mango-coconut.  I just added about a cup of the regular coconut...the kind in the bag from the baking isle at the grocery store.  Nothing fancy.
Two batches of frozen yogurt with two large mangoes per batch.  That takes care of four of the beauties.
I already have a real good mango salsa recipe.  I made a double batch of that.  I  used that on some Creole seasoned salmon for dinner and on a chicken salad for the next day.  I also seasoned the chicken with the  Creole dust.  That used up two more mangoes.
I stashed the remaining three less ripe mangoes in the refrigerator to slow down the ripening process.  I gave one away this morning to my friend.  The remaining two will probably turn into banana-mango smoothies.  Yum!

Mango Frozen Yogurt

1 cup plain non-fat Greek yogurt
1/2 cup non-fat milk
5 Tablespoons Splenda
2 mangoes, peeled and diced
3 Tablespoons agave nectar

Place all of the ingredients in a blender and blend until smooth.  About two minutes.
Place the mango yogurt in a freezer-safe bowl.  (I used a stainless steel mixing bowl.)  Cover the bowl and place the mixture in the freezer and set your timer for 45 minutes.  When the 45 minutes is up remove the bowl from the freezer and whisk the yogurt mixture vigorously for about one minute.  Be sure to use a whisk and not a fork.  Return the covered bowl to the freezer and freeze for another 30 minutes.  Repeat the whisking and return the covered bowl to the freezer.  Set the timer for another 30 minutes and whisk again.  Pour the mixture into an airtight container and allow the yogurt to freeze through.  Now it's ready to serve.
*This was my first time making this.  It turned out a little hard to scoop.  I think that I will invest in an ice cream machine and see if that makes it softer.  If that's not it then, maybe it really does need a little fat.
I just took the container out of the freezer and "nuked" it in the microwave for about 20 seconds on high to make it soft enough to scoop. It does taste real good.  I might even try making mango-pineapple or mango-lime. YUM!

Vickie's Mango Salsa

2 ripe mangoes, peeled, pitted and diced
1/2 of a green bell pepper, finely diced
1/4 cup finely chopped cilantro
Juice and zest of one lime
3-4 Tablespoons finely diced red onion, or more to taste.
1/2 teaspoon freshly ground pepper, or more to taste

Put all of the ingredients in a bowl.  Toss gently. Serve on chicken, fish or pork.

Creole Dust
2 Tablespoons Onion Powder
2 Tablespoons Garlic Powder (not garlic salt!)
2 Tablespoons dried Oregano
2 Tablespoons dried Basil
1 Tablespoon dried Thyme
1 Tablespoon Black Pepper
1 Tablespoon White Pepper
1 Tablespoon Cayenne Pepper
1 Tablespoon Celery Seed
5 Tablespoon Paprika

Combine all of the ingredients in an airtight jar with a lid.  Shake well to combine.  Store in the same jar. Use to season chicken, fish and pork.  I put it on thick.

One of our favorite meals.  Creole Grilled Salmon, Grilled Asparagus and Baked Sweet Potatoes.  We love to top it off with either tomato salsa or mango salsa and always with a couple of lime wedges to squeeze over it all.  I even like lime on my sweet potato!