Pourable Mango Yogurt with Toasted Pecan Crunch

Steps

1. Wash a heavy pot, whisk, ladle, thermometer and a 1.5-quart glass jar in hot soapy water, rinse well and scald with boiling water to sanitize.
2. Pour the commercially pasteurized whole milk into the pot and heat over medium-low, stirring often, to 180°F (82°C); hold between 180°F and 185°F (82–85°C) for 15 minutes.
3. Set the pot in a sink of ice water and stir until the milk cools to 108–112°F (42–44°C).
4. In a small bowl, whisk the live-culture plain yogurt with a ladle of the warm milk until smooth, then stir this starter mixture back into the pot.
5. Pour the milk into the sanitized jar, cover, and incubate at 108–112°F (42–44°C), such as in an oven with only the light on, for 6–8 hours until softly set and tangy.
6. Refrigerate the jar immediately at 40°F (4°C) or below for at least 3 hours until cold.
7. While the yogurt chills, toast the pecans and shredded coconut in a dry skillet over medium-low for 3–4 minutes until golden, then cool.
8. Blend the mango with the lime juice, brown sugar and nutmeg until smooth, and chill the purée.
9. Whisk the cold yogurt until pourable (no straining; yield about 1 kg), fold in the mango purée in loose ribbons, pour into 4 glasses and top with the toasted pecans and coconut.