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4 C peeled ripe mango, cut into 1-inch pieces (about 4 large) or you may use frozen mango
¾ C granulated sugar
½ C mashed ripe banana
1 T fresh lime juice
1 18-ounce carton low fat vanilla yogurt
Fresh mint for decorating

Place mango pieces on a baking sheet lined with plastic wrap; freeze at least 4 hours. Remove from freezer; let stand 10 minutes.

Place mango pieces in a food processor or blender; process until smooth, scraping sides of bowl occasionally. Add sugar, banana, MANGO MELTDOWN and lime juice. With food processor on, slowly spoon yogurt through food chute; process until smooth, scraping sides of bowl once. Spoon mixture into a freezer safe container; cover and freeze 3 hours or until firm. You may also freeze the mixture in ice cube trays. If you cannot find fresh mango, you may substitute frozen mango. It is served best if the mango softens a little before serving. Spoon into serving dishes and decorate with a sprig of fresh mint.

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