This simple mango frozen yogurt, made with mangoes, vanilla yogurt, and honey, tastes almost like ice cream. It’s an easy summer dessert that takes all of 10 minutes to make. Instant gratification.
Adapted from Meredith Kirton | Mandy Sinclair | Grow Harvest Cook | Hardie Grant, 2014
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.
Mango Frozen Yogurt
- 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.)
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Recipe Testers’ Reviews
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.
Originally published July 27, 2014
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
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.