Mango Frozen Yogurt

5 from 1 vote

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!

Prep Time4

Cook Time16

Cooling + Freezing Time:5

Total Time5 20

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: people (½ cup scoop each)

Calories: 183kcal

Author: Sarah Trenalone

Equipment

Ingredients

1 pound mangos (whole) ~1 cup diced mango. If using frozen mango estimate by volume
⅔ cup sugar
⅓ cup honey
1 ½ ounces water 3 tablespoons
⅛ teaspoon cayenne (optional)
14 ounce can coconut milk (not light)
1 ¼ cup plain Greek yogurt, whole milk

Instructions

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 frozen yogurt into a container. Seal with a lid (or plastic wrap or foil) and freeze for 2-3 hours or until hardened.
Tip: Frozen yogurt will harden more quickly in a shallow container.
Keep frozen, and use within 2 months.

Notes

Yields approximately 1 ½ quarts sorbet. If your ice cream maker is smaller than that you can make two smaller batches.

Nutrition