This easy mango frozen yogurt is made with fresh or frozen mango, coconut milk, plain yogurt, and a tiny pinch of cayenne. Churn this fro-yo in an ice cream maker for a creamy summer treat!
A few weeks ago, a friend gave us a truly massive amount of mangoes.
First, I was excited, then I got a little overwhelmed, and then moved onto mango excitement again.
If you follow along with my Instagram stories, you probably saw my mango mania happen in real time.
We ate a few of the mangoes fresh, but mostly prepared and froze lots and lots of mangoes.
Then, we started eating all things mango.
We started with mango sorbet, and then tried a few different versions of mango ice cream and mango frozen yogurt.
After testing different recipes, this one was the winner.
This frozen yogurt tastes like mango and coconut, and has a little tang from the plain yogurt. It’s rich and creamy, simple to prepare, and is a perfect cold treat for a hot summer day.
How Do I Prepare Fresh Mango?
Fresh mangoes are relatively easy to prepare, as long as you realize that mangoes are stone fruit.
Each mango has a long, thin stone in the center.
There are tons of different ways to cut a mango, but here’s how I do it.
To cut a mango, I place it on a cutting board lengthwise. Next, I cut just right of center and just left of center (around the stone).
Next, I use a spoon to scoop the mango out of the two sides.
Finally, I cut as much mango as possible off the stone.
If I’m processing a lot of mangoes at once, I take the stones and skin and use them to make fruit vinegar.
Can I Use Frozen Mango Instead of Fresh?
Either will work perfectly in this recipe.
Can I Use A Carton of Coconut Milk Instead of Canned?
No, I recommend sticking to canned coconut milk.
The coconut milk you buy in cartons is a lot thinner than the kind you buy in cans. Make sure you’re not buying “light” coconut milk, because that will also be thin milk.
For a rich, creamy dessert, you want thick coconut milk.
Can I Use Less Sugar?
Yes, but your frozen yogurt will be harder and less scoopable.
The less sugar you use, the harder your finished product will be.
Do I Need an Ice Cream Maker?
Yes, you do.
I use this Cuisinart ice cream maker with a freezer bowl.
How to Make Mango Frozen Yogurt
Start by making a quick simple syrup.
Add sugar, honey, a tiny bit of water, and a dash of cayenne to a small pot. Heat the syrup until the sugar dissolves, and then immediately remove it from the heat.
Next, add mango, coconut milk, plain yogurt, and the syrup to a blender basin.
Blend until it’s creamy.
Chill the mixture in the fridge until it’s cold, and then pour it into an ice cream maker.
Churn the frozen yogurt until it resembles softened whipped cream.
At this point, your frozen yogurt will be like soft serve ice cream, but probably just a little bit softer.
Next, scoop the frozen yogurt into a container. I recommend using one of these homemade ice cream containers.
Place the container in the freezer until it’s hardened.
Scoop the mango frozen yogurt out into bowls, add some toppings (if you want to!) and enjoy this cool and refreshing treat!
Mango Frozen Yogurt
- 1 lb mangos (whole) ~1 cup diced mango. If using frozen mango estimate by volume
- 2/3 cup sugar
- 1/3 cup honey
- 1 1/2 oz water 3 tablespoons
- 1/8 tsp cayenne (optional)
- 14 oz can coconut milk (not light)
- 1 1/4 cup plain Greek yogurt, whole milk
- Prepare Equipment + Ingredients:Before beginning, make sure your ice cream maker freezer bowl is frozen (if needed).If using whole mangoes, prepare mangoes by peeling and removing the pit.
- In a small pot, add sugar, honey, water, and cayenne (if using).Heat over medium heat until the sugar dissolves. Do not bring to a boil. Remove from the heat and set aside to cool.
- Add mango, coconut milk, yogurt, and sugar syrup to a blender basin. Blend until smooth.
- Chill mango mixture in the fridge until it's cold to the touch (about an hour).Pour mixture into an ice cream machine, and spin until the mixture looks like softened whipped cream.
- Scrape the sorbet into a container. Seal with a lid (or plastic wrap or foil) and freeze for 2-3 hours or until hardened.Tip: Ice cream will harden more quickly in a shallow container.Keep frozen, and use within 2 months.