Mango Frozen Yogurt

This is a delicious mango frozen yogurt that’s sort of a cross between a sorbet and frozen yogurt. Fruity and light, a little creamy, certainly delicious, but I wouldn’t call it ice cream per see.

I used a 600-gram bag of frozen mango chunks I had in my freezer, some vanilla-flavored Greek yogurt, and local honey. It was a soft-serve consistency straight out of the processor. We ate some and put the rest into a container for the freezer for another time.

I also found medium to large mangoes on sale at the store this weekend, so I bought 3 to weigh up the fresh chunks. The fresh chunks weighed in at 800 grams (about 28.5 ounces). If you have to cut the mangoes and freeze them, you’ll need to add several more hours to your overall time. Everyone enjoyed this very much, and it’s nice to know that we can have “ice cream” anytime, as long as we have frozen fruit in the freezer and yogurt in the fridge.

For this frozen mango yogurt recipe, I ended up using 1 pound frozen mango chunks from my freezer. By my taste preference, honey isn’t needed. Regular yogurt would work here too, or perhaps some coconut milk if going the vegan route.

The mangoes blended into a silky, smooth, rich “ice cream.” As you’d expect, the mango was quite intense. Some lime juice might make a nice addition.

Using 1 pound chopped mango, I ended up with more than 2 cups of “ice cream.” I ate some right away with some whipped coconut cream (very good) and froze the rest. The frozen dessert is now a fairly solid block in my freezer. I’ll probably need to re-blend it or let it sit out in order to scoop it.

I have a Vitamix, which made quick work of the mangoes. Blending frozen mango with very little liquid could be hard for less powerful blenders. When I make this again, I won’t add honey and might use a bit more yogurt or coconut milk to help temper the intensity of the mangoes. I’ll also add lime or perhaps some cardamom.