Mango frozen yogurt is made without an ice cream maker. It has a wonderfully delicate taste, it’s creamy, and very refreshing!
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.
The ingredients you’ll need
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.
How to make mango frozen yogurt
It’s easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Place the mango cubes in your food processor’s bowl and process until completely smooth. Be aware that if you opt to use frozen mango, this 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 (speaking from experience!)
2. Add the yogurt, sweetener and vanilla and process until combined. Process until the mixture is very smooth and creamy.
3. Transfer the mixture to a square 9-inch pan. Cover and freeze for 45 minutes.
4. Remove the pan from the freezer and stir the already-frozen edges into the still-soft center.
5. 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.
Serve it as soft-serve or as a scoopable yogurt
When the entire mixture is frozen, you can serve it immediately as a soft-serve yogurt. Another option is to place the mango frozen yogurt in the freezer for 1-2 more hours for a firmer consistency that you can scoop out.
If you end up storing the frozen yogurt for longer than a few hours it will harden in the freezer. So you should remove it from the freezer 20 minutes before serving, to allow it to soften.
A mango story
Speaking of 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 ripe, beautiful mangoes. But the US Customs and Border Protection officer said that she could not bring fresh 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. 😀
More tasty frozen yogurt recipes
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. And this raspberry frozen yogurt is fresh-tasting and flavorful.
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Mango Frozen Yogurt
- 1 large very ripe mango, peeled and cubed (1 lb. whole, 12 oz without refuse) (2 cups cubed)
- 1 cup plain full-fat Greek yogurt
- 1 1/2 teaspoon stevia glycerite (equals 1/2 cup sugar)
- 1 teaspoon 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, 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 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.