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 that you can get at Indian restaurants. It's smooth, creamy, sweet, and very 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 when making this recipe. Simply make sure you stir it every 30 minutes before it freezes completely, to prevent large ice crystals from forming and to ensure a smooth, creamy consistency.
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Ingredients
You'll only need a few simple ingredients to make this creamy treat. 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, it will be too thin.
Sweetener: I like to use stevia. You can use a powdered sweetener instead. Honey is also great.
Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
Instructions
Making mango frozen yogurt at home is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Place the mango cubes in your food processor’s bowl and process until completely smooth.
Add the yogurt, sweetener and vanilla and process until combined. Process until the mixture is very smooth and creamy.
Transfer the mixture to a square 9-inch pan. 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 opt to 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 prior to processing.
Frequently asked questions
Yes, I often do. It's tasty 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 yogurt works 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.
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 very nice in this recipe.
Serving suggestions
When the entire mixture is frozen, you can serve it immediately as a soft-serve yogurt. Another option is to place the yogurt in the freezer for 1-2 more hours for a firmer consistency that you can scoop out.
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 even a handful of dark chocolate chips.
Storing leftovers
You can keep this yogurt 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.
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Recipe Card
Mango Frozen Yogurt
Ingredients
- 1 large very ripe mango - peeled and cubed (1 lb. whole, 12 oz without refuse) (2 cups cubed)
- 1 cup Greek yogurt - plain full-fat
- 1 ½ teaspoon stevia glycerite - (equals ½ cup sugar)
- 1 teaspoon vanilla extract
Instructions
- Place the mango cubes in your food processor’s bowl and process until completely smooth, stopping once to scrape the sides and bottom of the bowl.
- Add the yogurt, sweetener and vanilla and 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 nice and smooth.
- Process for 1 more minute, until light and fluffy.
- Using a rubber spatula, transfer the mixture into a square 9-inch pan. 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.
- If you end up storing the frozen yogurt for longer than that (say, overnight or a couple of days), remove it from the freezer 20 minutes before serving, to allow it to soften.
Video
Notes
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
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