Mango Frozen Yogurt Recipe

This Mango Frozen Yogurt is creamy, tangy, and bursting with fresh tropical flavor, yet it is made with just a handful of simple ingredients. Ripe, sweet mangoes blend with thick Greek yogurt and a touch of honey to create a silky, scoopable dessert that feels indulgent but is lighter than traditional ice cream. It is perfect for hot summer days, after-dinner treats, or whenever you crave something cold and fruity. With no ice cream maker required, this recipe is easy enough for weeknights but special enough to serve to guests.

This mango frozen yogurt is ideal for casual dinners, backyard barbecues, or as a refreshing afternoon snack. Serve it in bowls with extra mango cubes, drizzle with honey, or tuck it into waffle cones for a fun twist. You can also swirl in coconut, berries, or chopped nuts for added texture. Because it is yogurt-based, it feels lighter than ice cream but still satisfies that creamy dessert craving.

Ingredients

To make this recipe, you only need a few simple ingredients that blend into a perfectly creamy frozen yogurt with bright mango flavor.

• Ripe mango flesh (fresh or thawed frozen) – 3 cups (about 4 large mangoes)
• Plain Greek yogurt (full-fat or 2%) – 2 cups
• Honey or maple syrup – 4 tablespoons (adjust to taste)
• Fresh lime juice – 1 tablespoon
• Vanilla extract – 1 teaspoon
• Pinch of fine sea salt – 1
• Optional: extra finely diced mango for mixing in – ½ cup
• Optional garnish: fresh mint leaves and mango cubes – for serving

Servings

This recipe makes about 4–6 servings of mango frozen yogurt, depending on portion size. As a light dessert, plan on 6 small bowls. For larger, ice-cream-style scoops or cones, it comfortably serves 4 people.

How to Make It

Step 1 – Prepare the Mango

Peel the mangoes, remove the pits, and cut the flesh into chunks. If using frozen mango, thaw slightly until it is soft enough to blend. Measure out 3 cups of mango.

Step 2 – Blend the Base

Add the mango chunks, Greek yogurt, honey, lime juice, vanilla, and a pinch of salt to a blender or food processor. Blend until completely smooth and creamy, scraping down the sides as needed.

Step 3 – Taste and Adjust

Taste the mixture. Add more honey if you prefer it sweeter, or a bit more lime juice for extra tang. Blend again briefly to combine. The mixture should be slightly sweeter than you want the final frozen yogurt, as flavors dull when frozen.

Step 4 – Chill the Mixture

Pour the smooth mango yogurt mixture into a bowl or container, cover, and refrigerate for at least 1–2 hours until well chilled. This step helps the mixture freeze more evenly and develop better texture.

Step 5 – Freeze Without an Ice Cream Maker

Pour the chilled mixture into a shallow, freezer-safe container. If using, gently fold in the extra diced mango. Cover tightly and freeze for about 3–4 hours, stirring with a fork or whisk every 45–60 minutes to break up ice crystals.

Step 6 – Serve the Mango Frozen Yogurt

When the frozen yogurt is firm but scoopable, let it sit at room temperature for 5–10 minutes to soften slightly. Scoop into bowls or cones, garnish with mango cubes and mint, and serve immediately. Store leftovers covered in the freezer.

Pro Tip

For extra-creamy texture, use full-fat Greek yogurt and blend in one to two tablespoons of coconut cream. Let the frozen yogurt soften slightly before scooping for perfect texture.

FAQs

Q1. Can I make this dairy-free?
A1. Yes. Use a thick coconut yogurt instead of Greek yogurt and sweeten to taste. The texture will be slightly different but still creamy and delicious.

Q2. How long does mango frozen yogurt keep in the freezer?
A2. It is best within 1–2 weeks. Over time it may form more ice crystals. Let it sit at room temperature to soften and stir before serving.

Q3. Can I use an ice cream maker?
A3. Absolutely. Chill the mixture, then churn according to your ice cream maker’s instructions until thick and creamy. Transfer to a container and freeze to firm up.

Q4. What if my frozen yogurt turns too hard?
A4. Simply let the container sit at room temperature for 10–15 minutes, then scoop. You can also stir it once partially thawed to restore a smoother texture.

Q5. Can I use other sweeteners instead of honey?
A5. Yes. Maple syrup, agave, or even powdered sugar work. Liquid sweeteners blend more easily. Adjust the amount to match your preferred sweetness.

Q6. Can I add mix-ins like chocolate or nuts?
A6. Yes. Fold in chopped nuts, white chocolate chips, coconut flakes, or berries after chilling the base and just before freezing for extra texture and flavor.