Organic wine and food pairing: Summer Coconut Mango Frozen Yogurt and Muscat

This tasty 2007 Willamette Valley Muscat from Belle Pente would pair wonderfully with this great summer recipe! Read all about Belle Pente vineyards here. Enjoy this summer-y recipe and don't forget the muscat!

Coconut Mango Frozen Yogurt (courtesy of Food & Wine recipe by Sophie Dahl)

Ingredients

• 1 cup plain coconut water
• 1/2 cup sugar
• 1 small mango (about 10 ounces), peeled and diced
• 1 cup fat-free Greek yogurt
• 1 cup light coconut milk
• 1 tablespoon fresh lemon juice
• 2 tablespoons shredded unsweetened coconut

Directions

1. In a small saucepan, combine the coconut water and sugar and bring to a boil. Cook until reduced to 3/4 cup, about 6 minutes. Let the sugar syrup cool.

2. In a blender or food processor, puree the diced mango with 2 tablespoons of the sugar syrup. Transfer 1/4 cup of the puree to a bowl and whisk in the Greek yogurt, coconut milk, lemon juice and the remaining sugar syrup. Pour the mixture into a glass baking dish and freeze for 1 hour, until frozen around the edges. Whisk the mixture to break up the clumps and return to the freezer. Freeze for about 2 hours longer, whisking frequently, until the mixture is nearly frozen. Spread the remaining mango puree on top and, using a butter knife, swirl it into the yogurt. Freeze until nearly solid.

3. Meanwhile, in a small skillet, toast the shredded coconut over moderate heat, stirring constantly, until it's golden, about 3 minutes. Transfer the coconut to a plate and let it cool. To serve, scoop the frozen yogurt into bowls and top with the toasted coconut. Alternatively, in a tall glass, layer the coconut between small scoops of the frozen yogurt, like a parfait.