1 large mango, peeled and de-pitted
1 tsp fresh grated ginger
3/4 cup sugar
1 6 ounce carton vanilla yogurt
1 5 ounce container plain greek yogurt
1 tbsp vodka
In a food processor, puree the mango, ginger, vodka and sugar until combined. Add the vanilla yogurt and greek yogurt and process until blended. Churn in an ice cream machine for about 40 minutes, and then freeze for 2 hours or to the consistency you prefer.