Mango Frozen Yogurt Recipe

This refreshing mango frozen yogurt is made without an ice cream maker. You can serve it as soft-serve or freeze it into a scoopable texture.

Course Dessert

Cuisine Indian

Prep Time 15

Resting time 2 45

Total Time 3

Servings servings

Calories 103kcal

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

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.

You can replace the stevia with a ½ cup of powdered sweetener or with ⅓ cup of honey.
You can use frozen mango chunks instead of fresh. In the video above, I used a 10-ounce bag of frozen mango chunks. Keep in mind that the food processor will have a 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 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.