Mango yogurt is a type of food that may be enjoyed as a snack, dessert, or main course, but most enjoy it as a breakfast food. As its name suggests, mango yogurt is derived from traditional yogurt and the mango fruit. Yogurt, also sometimes spelled yoghurt or yogourt, is a fermented form of milk and tends to be fairly viscous in texture and sour in flavor. The mango is a sweet fruit native to India, but growers now harvest it all over the world.
Yogurt is made by allowing the bacteria found in milk to cultivate and reproduce. Most choose to use the milk of a cow; however, the milk of other animals, such as the water buffalo, are also viable options. Lactic acid is a by-product of this bacterial fermentation, which is what produces the sour tang characteristic of yogurt.
People have been making yogurt for centuries, with evidence dating back as far as 2,000 years before Christ. Due to the simplistic nature of yogurt, its uses are broad. Many choose to add flavors, fruits, or grains, as in the case of mango yogurt. Sugar or sugar substitutes can mask the tangy flavor with an underlying sweetness.
Yogurt is also served in a variety of manners, oftentimes garnished to obtain a particular appearance at the discretion of the preparer. People serve it thick and plain or frozen as an ice cream substitute. They sometimes mix it with other ingredients and blend it, for example, as a lassi, a dessert-type drink popular in Indian cuisine.
Mango yogurt and other varieties are also known to be particularly healthy. The health benefits of yogurt, in addition to other nutrients, are primarily of digestive origin. The high concentration of beneficial bacteria aid in the breakdown of food in the intestines and is helpful in other digestive processes.
Fancy restaurants or grocery stores are not the only places to enjoy mango yogurt, as it's possible to make it quite simply at home. The only needed ingredient is milk and, of course, any other additives to contribute to the dish. First, a person needs to heat milk to a temperature of approximately 180 degrees Fahrenheit (82 degrees Celsius) then allow it to cool to about 110 degrees Fahrenheit (43 degrees Fahrenheit). Adding a tablespoon of yogurt the the milk before allowing it to sit for a number of days may help expedite the fermentation process. The longer the yogurt cultivates, the more extreme the tangy flavor and dense consistency will be.
