This wonderfully creamy mango frozen yogurt is made without an ice cream maker. It has a wonderfully delicate taste. It's creamy and very refreshing! You can serve it as a soft-serve yogurt or let it freeze into a scoopable texture.
This delicious frozen yogurt reminds me of the wonderful soft-serve mango ice cream you can get at Indian restaurants. It's creamy, sweet, and refreshing. I serve it at the end of meals, and it's as wonderfully refreshing as a restaurant-quality palate cleanser. No ice cream maker is needed! Simply stir the yogurt every 30 minutes while freezing to prevent ice crystals from forming and ensure a smooth consistency.
Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Fresh mango: You should use a very ripe mango in this recipe. You can also use frozen mango, as I do in the video below.
- Plain Greek yogurt: Definitely use whole-milk yogurt for the best flavor and texture. And make sure you use Greek yogurt. Otherwise, the froyo will be too thin.
- Sweetener: I like to use stevia. You can use a powdered sweetener instead. Honey is another great option.
- Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
Variations
- The best way to vary this recipe is to use different flavor extracts. I almost always use vanilla extract, but orange extract and lemon extract are also delicious in this recipe.
- You can also use different sweeteners, including stevia, a powdered sweetener, or honey.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Place the mango cubes in your food processor’s bowl and process them until completely smooth. Add the yogurt, sweetener, and vanilla. Process until the mixture is very smooth and creamy.
Transfer the mixture to a square 9-inch pan (or a pan of a similar capacity). Cover and freeze for 45 minutes. Remove the pan from the freezer and stir the already-frozen edges into the still-soft center.
Cover again, and place in the freezer for 2 more hours, repeating the process of stirring the yogurt every 30 minutes. Then, if you want a scoopable consistency, freeze undisturbed for one more hour.
Expert Tip
If you use frozen mango, processing it will be a challenging task for your food processor. So hold it firmly while it works, and also hold the lid so that it doesn't fly open. Another option is to partially thaw it in the microwave before processing.
Recipe FAQs
Yes. I often do. It's delicious and convenient. Just be aware, as mentioned above, that it's going to be challenging for the food processor to process frozen mango chunks.
Please don't. Commercial frozen yogurts work with low-fat ingredients because of various additives that ensure they are creamy. But here, we rely on the fat to add creaminess and prevent the yogurt from being too icy.
I don't recommend that. For the best texture, make sure to use strained yogurt - either Greek yogurt or Skyr.
Serving Suggestions
When the entire mixture is frozen, you can serve it immediately as a soft-serve yogurt, as shown in the photo below.
Another option is to place the yogurt in the freezer for 1-2 more hours for a firmer consistency you can scoop out, as shown in the other photos on this page.
I usually serve this yogurt as is, without any special additions. But you can top it if you wish with whipped cream, fresh berries, or a handful of dark chocolate chips.
Storing Leftovers
You can keep this yogurt in an airtight container in the freezer for up to three months. If you store it for longer than a few hours, it will considerably harden in the freezer. So, you should remove it from the freezer 20-30 minutes before serving to allow it to soften.
More Frozen Yogurt Recipes
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Recipe Card
Mango Frozen Yogurt Recipe
Video
Ingredients
- 1 mango - large, very ripe, peeled, and cubed; 1 pound whole, 12 ounces without refuse, 2 cups cubed
- 1 cup Greek yogurt - plain, full-fat
- 1 ½ teaspoon stevia glycerite - equals ½ cup of sugar
- 1 teaspoon vanilla extract
Instructions
- Place the mango cubes in your food processor’s bowl and process them until completely smooth, stopping once to scrape the sides and bottom of the bowl.
- Add the yogurt, sweetener, and vanilla. Process until combined, stopping once or twice to scrape the sides and bottom of the food processor bowl. The mixture will start out grainy, especially if you use frozen mango. Keep processing, and it will eventually become smooth. Process until light and fluffy.
- Using a rubber spatula, transfer the mixture into a square 9-inch pan (or a pan of a similar capacity). Cover with cling wrap and freeze for 45 minutes.
- Remove the pan from the freezer. Use a rubber spatula to stir the already-frozen edges into the still-soft center, then mix everything together until smooth.
- Cover again, and place in the freezer for 2 more hours, repeating the process of stirring the yogurt every 30 minutes.
- When the entire mixture is frozen, serve immediately as a soft-serve yogurt (use chilled bowls), or freeze for 1-2 more hours for a firmer consistency that you can scoop out with an ice cream scoop.
Notes
- You can use frozen mango chunks instead of fresh. In the video, I used a 10-ounce bag of frozen mango chunks. Keep in mind that the food processor will have a very hard time processing them, so hold it tightly while it works - its body as well as its lid. Another option is to partially thaw the mango chunks in the microwave before processing them.
- You can replace the stevia with a ½ cup of powdered sweetener or with ⅓ cup of honey.
- You can keep this yogurt in an airtight container in the freezer for up to three months. If you store it for longer than a few hours, it will considerably harden in the freezer. So, you should remove it from the freezer 20-30 minutes before serving to allow it to soften.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Rhonda L Molvik says
Can I put my mixture into an ice cream maker or a Ninja Creami?
Vered DeLeeuw says
Hi Rhonda,
I think so, but I haven't tried it.
Mattie Kissiah says
Need to know content…. Like what percentage fat, what percentage sugar, sodium, etc
Ingredients sound great but want to know the final content numbers
Vered DeLeeuw says
Hi Mattie,
The Nutrition per Serving can be found at the bottom of the recipe card:
Serving: 0.5 cup | Calories: 103 kcal | Carbohydrates: 14 g | Protein: 6 g | Fat: 3 g | Saturated Fat: 2 g | Sodium: 21 mg | Fiber: 1 g | Sugar: 11 g
Fadimo Mohamed says
Hello!
I would like how to make mangoes ice cream at home?
I want to try making mangoes Ice cream.
Vered DeLeeuw says
Hi Fadimo,
Are you saying you would like to make a homemade mango ice cream instead of frozen yogurt?
You can try using this recipe, substituting frozen mango cubes for the strawberries (use 1/2 cup of sugar if you don't need it to be low-carb).
Alternatively, try searching the Internet for "homemade mango ice cream." Hopefully, you will find something you like.