Pourable Mango Lime Yogurt with Cardamom

Steps

1. Wash a heavy pot, whisk, thermometer, spoon and a clean 1.5-quart jar in hot soapy water, then rinse with boiling water to sanitize.
2. Pour the commercially pasteurized 2% milk into the pot and heat over medium, stirring often, until it reaches 180°F (82°C).
3. Hold the milk at 180–185°F (82–85°C) for 10 minutes, stirring gently and adjusting the heat so it doesn't boil.
4. Take the pot off the heat and cool the milk to 108–112°F (42–44°C), setting the pot in a sink of cool water to speed it up and stirring occasionally.
5. In a small bowl, whisk the plain yogurt with about a ladleful of the warm milk until smooth, then stir this starter mixture back into the pot.
6. Pour the inoculated milk into the sanitized jar, cover, and incubate at 108–112°F (42–44°C) for 6 to 8 hours, in an oven with only the light on or a yogurt maker, until softly set and tangy.
7. Immediately refrigerate the yogurt at 40°F (4°C) or below for at least 2 hours until cold.
8. While the yogurt chills, blend the mango, lime juice, honey and cardamom in a blender or mash well until smooth; cover and refrigerate the mango puree.
9. Whisk the cold yogurt until smooth and pourable; it yields about 4 cups.
10. Divide the yogurt among 4 glasses, spoon a quarter of the mango puree onto each and swirl. Keep leftovers refrigerated and use within a week.