This Mango Frozen Yogurt is only 3 simple ingredients and takes 5 minutes! A healthy, gluten free and high protein dessert for the whole family!
PIN Mango Frozen Yogurt
For a girl who always claims to hate mango, I make a lot of mango foods: mango curry steak, Thai mango avocado salad and even a mango avocado smoothie.
I should probably saying I hate mango shouldn’t I? I think I USED to hate it when I was a kid but then I grew up.
But, I also used to hate coconut and now almond joy coconut ice cream bars are my go-to Summer dessert. THINGS CHANGE.
What also might be changing: my go-to Summer dessert because this fro yo? IT’S SO DANG EASY AND SO DANG GOOD.
Is frozen yogurt healthier than ice cream?
I love a good frozen dessert! Almond Joy Coconut Ice Cream Bars and Gluten Free Peach Cobbler Ice Cream are among my favorite desserts to share! When you hear “frozen yogurt”, you probably assume that it’s going to be healthier than regular ice cream. In many cases, this is true! Frozen yogurt has fewer calories than ice cream and it can also have the good fats from greek yogurt and probiotics that come along with using a probiotic yogurt. The key is to find a frozen yogurt that doesn’t contain a lot of processed sugars! The mango yoghurt ice cream that I’m going to show you today is a healthy, delicious dessert you’re going to LOVE and perfect for a spring or summer get together!
Mango Frozen Yogurt Ingredients
Like my mango popsicles, the ingredients list for this amazingly delicious mango yogurt is short and sweet- keeping it simple doesn’t mean it’s bland, though! There is so much flavor and freshness going on in this sweet and satisfying dessert. Here’s what you will need to make it:
- Frozen Mango Cubes
- 2% Plain Greek Yogurt
Can you make Frozen Yogurt without an Ice cream Maker?
Frozen yogurt might sound like it’s complicated and that you need to whip out an ice cream maker in order to make it. Some recipes for ice cream and frozen yogurt do call for one, but did you know that THIS yogurt dessert only requires a food processer? Yup, that’s right- No ice cream maker is necessary, making this a super easy recipe!
How to make Mango Frozen Yogurt
Now that we’ve rounded up the ingredients we’ll need to make this tasty treat, let’s get blending!
Place all the ingredients into a high powered, food processer. Process until very smooth and creamy. You will likely need to stop a few times to scrape down the sides so that everything is well combined!
If you like soft serve frozen yogurt, feel free to serve it up and enjoy it right away! If you prefer it a little firmer, place it in a container in the freezer until it hardens a bit. You may need to let it sit at room temperature if it’s completely frozen before scooping and serving it.
Can I use other Fruits?
Frozen mango recipes have to be some of my most favorite! They are so creamy and cool with a sweet taste that is to die for! If you don’t have any mangoes on hand or simply want to test another type of frozen fruit with this recipe instead, feel free. I haven’t tried other fruits, but I would recommending subbing weight wise rather than cup for cup measurements!
How to store Homemade Frozen Yogurt
Frozen yogurt keeps great for up to a month in the freezer! To prevent freezer burn, you’ll want to make sure you store it correctly. Simply place the processed yogurt into a freezer-safe container and cover with an airtight lid. Place the container in the freezer and pull it out to enjoy some whenever you feel like it!
Other Healthy Summer Desserts
Chickpea Cookie Dough Homemade Ice Cream Cake
Cookie Dough Banana Ice Cream Recipe
- 4 Cups Frozen mango cubes (440g)
- 1/2 Cup 2% Plain Greek Yogurt
- 5 Tbsp Honey
- Place all the ingredients in a strong, large and high-powered food processor and process until smooth. You'll need to stop and scrape the sides down as necessary.
- Then you can either DEVOUR right away if you like soft-serve, or freeze for a few hours to firm up a little *
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
(per 1/2 cup)
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