1/2 teaspoon grated lime zest from 1 limePurée mangoes in blender or food processor on high for 30 seconds until smooth. Strain and measure out 1 1/2 cups of purée; reserve remainder for another use.
In a medium bowl, whisk mango purée, yogurt, sugar, and lime zest until well combined and the sugar doesn't feel gritty anymore. Add lime juice in 1/2 teaspoon increments and kosher salt in 1/4 teaspoon increments, tasting frequently. Mixture should be a little tart with a hint of saltiness. If mangoes started at room temperature, chill mixture in refrigerator for 1 hour until cold. Churn in ice cream maker according to manufacturer's instructions. Transfer frozen yogurt to airtight container and chill in freezer for at least 3 to 4 hours before serving.As mango and yogurt varieties vary in sweetness, you'll need to add salt and lime juice to taste. The base should have a lick of saltiness to it.
If you keep your mangoes chilled in the refrigerator, you can churn the base directly after making it.
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