Pourable Vanilla-Maple Yogurt with Mango and Lime

Steps

1. Wash a heavy pot, a whisk, a thermometer and a 1.5-quart jar in hot soapy water, then rinse with boiling water to sanitize.
2. Pour the commercially pasteurized skim milk into the pot and heat over medium-low, stirring often, until it reaches 180°F (82°C). Hold it at 180–185°F (82–85°C) for 15 minutes, stirring now and then, for a smoother body.
3. Take the pot off the heat and cool the milk to 108–112°F (42–44°C); setting the pot in a sink of cold water speeds this up, about 20 minutes.
4. In a small bowl, whisk the plain yogurt with about a ladleful of the warm milk until smooth, then stir this starter back into the pot.
5. Pour the milk into the sanitized jar, cover, and incubate at 108–112°F (42–44°C) for 6–8 hours, in an oven with only the light on or a yogurt maker, until softly set and tangy.
6. Refrigerate the yogurt right away at 40°F (4°C) or below for at least 2 hours to chill.
7. Whisk the chilled yogurt with the maple syrup and vanilla until smooth and pourable; yield is about 1 kg, no whey drained.
8. Toast the shredded coconut in a dry skillet over medium-low heat for 2–3 minutes until golden, then let it cool.
9. Toss the mango with the lime juice, divide the yogurt among 4 glasses, and top with the mango and toasted coconut. Keep leftover plain yogurt chilled up to 1 week.