Fresh mango frozen yogurt is made without an ice cream maker. It is very flavorful, creamy, and so refreshing!
This mango frozen yogurt reminds me of the wonderful soft-serve mango ice cream you can get at Indian restaurants. It’s smooth, creamy, just-sweet-enough, and very refreshing.
No ice cream maker is needed when making this tasty mango frozen yogurt. Simply make sure you stir it every 30 minutes before it freezes completely, to prevent ice crystals from forming and to ensure a smooth, creamy consistency.
I haven’t tried making this recipe with frozen mangoes, so I don’t know how well that would work. I’ve always used a fresh, very ripe mango.
Speaking of fresh tasty mangoes, I have a good story for you. I’ve heard it from a friend of my daughter. She’s from an Indian family, and her grandmother, who lives with them here in the US, always complains that the mangoes here in the US cannot possibly compare to the amazing mangoes in India.
A few years ago, the grandmother flew with her family to visit relatives in India. Upon returning, she tried to bring back six beautiful, ripe mangoes. But the US Customs and Border Protection officer said that she could not bring the fruit into the United States.
Rather than see good Indian mangoes go to waste, this feisty grandmother sat down, and patiently and methodically ate every last one of those mangoes, then entered the United States. 😀
PS. Enjoyed this mango frozen yogurt? Check out this wonderfully rich chocolate frozen yogurt. It’s one of my favorite ways to cool off on hot summer days.
Mango Frozen Yogurt
- 1 large very ripe mango, peeled and cubed (1 lb. whole, 12oz without refuse) (2 cups cubed)
- 1 cup plain full-fat Greek yogurt
- 1/4 cup honey
- 1 teaspoon pure vanilla extract
- 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, honey and vanilla and process until combined, stopping once to scrape the sides and bottom of the bowl.
- Process 1 more minute, until light and fluffy.
- Using a 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 spatula to stir the already-frozen edges into the still-soft center, then use a whisk to 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 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 - I doubt it will last longer), remove it from the freezer 20 minutes before serving, to allow it to soften.