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Easy Mango Frozen Yogurt Recipe
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This Easy Mango Frozen Yogurt recipe has a rich, creamy texture and a bright fruity flavor. It whips up easily in a high-speed blender for a healthy frozen treat to satisfy your ice cream cravings.
If you read my other blog (An Edible Mosaic), you may already know that I am a sucker for mangoes.
Alphonso mangoes in particular have my heart. It’s a love affair that I picked up while living in Kuwait where my niece and I would make Mango Soft Serve with them. However, they’re next to impossible to find here in DC!
I’ve settled for what I consider to be the next best thing, Ataulfo or Champagne mangoes, which are also pretty fabulous.
This rich and creamy frozen treat is a play on the flavors of one of my favorite drinks, the Mango Lassi. It has a bright, fruity flavor that’s a nice balanced sweet/tart flavor.
The Best Easy Mango Frozen Yogurt Recipe
In this recipe, honey accentuates the natural sweetness of mango.
Yogurt adds a touch of tang.
A hint of cardamom adds depth.
A splash of vanilla enhances the aroma.
And last but not least, just a little sea salt helps pull out all the other flavors.
Mango Frozen Yogurt Recipe Ingredients
- Ripe mangoes
- Honey
- Yogurt
- Cardamom
- Vanilla
- Sea Salt
How to Make Mango Frozen Yogurt
This no churn frozen yogurt recipe is very easy to make!
Just flash freeze peeled, chopped mango or buy frozen mango chunks.
Add the frozen mango and all other ingredients to a high-speed blender and process until smooth and creamy.
Enjoy!
Equipment for This Recipe
Variations on This Recipe
- Paleo. To keep it paleo, use canned unsweetened full-fat coconut milk instead of yogurt.
- Vegan. For the vegan version, use maple syrup instead of honey and canned unsweetened full-fat coconut milk instead of yogurt.
- Blend with banana. Use half frozen mango and half frozen banana!
Tips for Making Mango Frozen Yogurt
- Make sure to use frozen mangoes, or fresh mangoes that are peeled, chopped, and flash frozen.
- To flash freeze mango (or any fruit), chop it, spread it out on a parchment paper-lined baking tray, and freeze until solid, about 2 hours. Use it in a recipe or transfer it to a zip-top plastic bag, label it with the contents and date, and freeze it for up to 6 months.
- Instead of flash freezing fresh mango, you can use store-bought frozen mango chunks.
- If you like your frozen yogurt soft-serve style, enjoy it right after blending.
- Or if you prefer firmer ice cream-style consistency, transfer it to a freezer-safe dish. Cover and freeze for 2 hours.
Mango Frozen Yogurt Recipe FAQs
Should I Freeze Yogurt to Make This Frozen Yogurt?
No, here we need the yogurt chilled, but not frozen. For this recipe, we need the little bit of liquid that the yogurt provides to help the frozen yogurt blend properly.
How is This Frozen Yogurt Different From a Smoothie?
They have a lot of similar ingredients, but the main difference is that this frozen yogurt is much thicker than a smoothie. You will need a spoon to eat this Mango Frozen Yogurt Recipe!
Easy Mango Frozen Yogurt
This Easy Mango Frozen Yogurt Recipe has a rich, creamy texture and a bright fruity flavor. It whips up easily in a high-speed blender for a healthy frozen treat to satisfy your ice cream cravings.
Ingredients
- 4 cups chopped fresh ripe mangoes (from about 4 mangoes; look for Champagne/Ataulfo mangoes or Alphonso mangoes)
- ¼ cup honey
- ¼ cup plain unsweetened yogurt
- 1 ½ teaspoons pure vanilla extract
- ¼ teaspoon ground cardamom
- 1 pinch sea salt
Instructions
- Line a large baking sheet with parchment paper and spread the chopped mango out in an even layer. Freeze 2 hours (or overnight).
- Add the frozen mango and all remaining ingredients to a high-speed blender and process until smooth and creamy, about 1 minute, tamping down as necessary.
- For soft serve-style frozen yogurt, serve immediately.
- For a firmer ice cream-style consistency, pour the mango mixture into a freezer-safe dish. Cover and freeze 2 hours or longer (if you freeze 8 hours or more, you may want to let it sit at room temperature for 10 to 15 minutes before serving).
NOTES
- Using a Regular Blender (Instead of High-Speed Blender): I haven’t tried this using a regular blender (or food processor) so I don’t know for sure how well it would work
- To keep it paleo, use canned unsweetened full-fat coconut milk instead of yogurt.
- For the vegan version, use maple syrup instead of honey and canned unsweetened full-fat coconut milk instead of yogurt.
- Instead of flash freezing fresh mango, you can use store-bought frozen mango chunks.
Prep Time: 25 minutes Cook Time: 25 minutes Category: Dessert Cuisine: American
Nutrition
- Calories: 89 Sugar: 20 Sodium: 10 Fat: 1 Saturated Fat: 1 Carbohydrates: 22 Fiber: 1 Protein: 1 Cholesterol: 1
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Hi, I'm Sarah! I believe you can have your cake and eat it too. For breakfast. If you're looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair!
