Lemony frozen-yogurt terrine with blueberries & mango

Yogurt, Greek, fat-free, plain	1 quart
Sugar, turbinado	1 cup
Lemon zest, finely grated	1 ½ tablespoons
Lemon juice, freshly squeezed	¾ cups
Salt, kosher	1 teaspoon
Mangos, peeled, pit removed, coarsely chopped	2
Honey	¼ cup
Cream, heavy	2 tablespoons
Blueberries	1 cup
Pistachios, unsalted	¼ cup

1. In a medium bowl, combine the yogurt, sugar, lemon zest and juice, and salt; whisk until smooth.
2. Transfer to an ice cream maker, and freeze according to the manufacturer's instructions; the yogurt should be frozen but still spreadable.
3. Meanwhile, in a food processor, combine the mangoes, honey, and cream; purée until smooth.
4. Transfer half of the mango purée to a bowl, and refrigerate.
5. Working quickly, spread one-third of the frozen yogurt in a spring-form loaf pan in a ½-inch-thick layer.
6. Gently spread half of the unrefrigerated mango purée on top, and scatter with some of the blueberries and pistachios; gently push them into the purée.
7. Repeat with another third of frozen yogurt and the remaining mango purée, blueberries, and pistachios.
8. Spread the remaining frozen yogurt on top.
9. Cover, and freeze the terrine until firm, at least 8 hours, or up to 5 days.
10. Carefully unmold the terrine onto a platter.
11. Cut the terrine into 1/2-inch-thick slices, rinsing the knife under hot water and drying it between cuts.
12. Serve with chilled mango purée.

Recipe from Food & Wine, August 2013.