Mango Cream Protein Gelato

Ingredients

• Greek Yogurt: 10 oz total (approx. two 5.3 oz containers of Chobani Mango Greek Yogurt, drained and scraped)
• Liquid Base: 5 oz Whole Milk
• Stabilizer: 1/4 tsp Xanthan Gum
• Flavor Enhancer: 1 pinch of salt

Instructions

1. Add the 10 oz of prepped Chobani Mango yogurt to the Ninja Creami pint.
2. Pour in the 5 oz of Whole Milk to thin the mixture.
3. Sprinkle the 1/4 tsp of xanthan gum and the pinch of salt evenly over the top.
4. Whisk vigorously to ensure the xanthan gum is fully dissolved without clumping, integrating the milk completely with the yogurt.
5. Ensure the mixture sits comfortably below the MAX FILL line (approx. 15 oz total volume).
6. Freeze for 24 hours.
7. Run on the Lite Ice Cream cycle.
8. (Optional) Re-spin with a small splash of whole milk if the texture is crumbly.

Nutritional Estimates