Mmmmm. Mango frozen yogurt. Or, as we like to call it, a frozen mango situation that can’t quite be construed as ice cream due to a technicality. But it sure as heck is as lovely as ice cream. Swear.–David Leite

Mango Frozen Yogurt FAQs

What kind of yogurt should I use for frozen yogurt?

We can understand that you might be thinking about using low-fat yogurt here. You’re free to do as you please, of course, but we’d like to express a word of caution. The lower the percentage of fat in your yogurt, the more water there will be. This means that the end product will be icier and not as soft or smooth. A thicker Greek yogurt with a higher fat percentage will freeze with a less icy consistency. Just something to keep in mind as you’re considering your options.

Can I use this recipe as a base for other froyo flavors?

Let your imagination run wild. Berries, bananas, dragonfruit, peaches, lime, and apricots come to mind. Try any of those, or a combination of your favorites!

Two waffle cones filled with mango frozen yogurt propped up in a metal rack.

Mango Frozen Yogurt

4.50 / 2 votes
This simple mango frozen yogurt, made with mangoes, vanilla yogurt, and honey, tastes almost like ice cream. It's an easy, creamy, tangy summer dessert that takes all of 10 minutes to make. No ice cream maker needed.
David Leite
Servings4 servings
Calories101 kcal
Prep Time10 minutes
Total Time10 minutes


  • 16 to 24 ounces mango, (3 smallish mangoes or 1 package frozen mango chunks)
  • 1/3 cup vanilla yogurt*
  • 1 tablespoon honey


  • Toss the mangos in the blender and then dump in the yogurt and honey. (The more mango you use, the more intense the mango flavor.) Blend on high until smooth and creamy.
  • Scoop into dishes or onto cones and serve immediately. (You can freeze the leftovers, though they'll turn into a solid mass of mango. We find it's best to just grab a spoon and everyone you can to polish off the batch of mango frozen yogurt within minutes of making it.) 
Grow Harvest Cook Cookbook

Adapted From

Grow Harvest Cook

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Serving: 1 serving (not including cone)Calories: 101 kcalCarbohydrates: 24 gProtein: 2 gFat: 1 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 1 gCholesterol: 1 mgSodium: 15 mgPotassium: 238 mgFiber: 2 gSugar: 23 gVitamin A: 1236 IUVitamin C: 41 mgCalcium: 48 mgIron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2014 Meredith Kirton | Mandy Sinclair. Photo © 2014 Sue Stubbs. All rights reserved.

Recipe Testers’ Reviews

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.

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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Recipe Rating


  1. 4 stars
    I made this recipe twice using Costco’s frozen mango chunks and a Vitamix. The finished product is quite good, probably the best “instant” ice cream I’ve made at home. It has a soft-serve consistency and reminds me of Dole Whip.

    However, caution when using your blender. Going for the upper range of frozen mango in the recipe made my Vitamix sound like it was going to overheat. There wasn’t enough liquid towards the bottom, that the mixture stopped spinning. This happened the second time as well even though I had defrosted half the amount of mangoes. So either use less frozen mango, or if youre already in over your head (like me lol) use a couple of splashes of hot water or almond milk, or whatever liquid you have on hand to loosen the mixture and allow the blender to spin. I’m going to play around with the amounts and try again.

    1. Thanks so much for taking the time to share your experience Kb. We’re glad you enjoyed it and appreciate the helpful tips!