Ice Cream / Recipe

Mango Frozen Yogurt Recipe

Make something delicious and satisfying with ripe mangos. The easiest and very best recipe for Mango Frozen Yogurt (froyo). It only requires 5 ingredients!

Mango Frozen Yogurt Recipe |

What became Mango Frozen Yogurt started off as, “Oh I don’t know what to do with the 5 pound tub of organic yogurt that I have in the fridge… Any suggestions?”

That was my cry out to the Twitterverse about a week ago.

Within minutes, I was tweeted a great deal of ideas (I mean so many that I didn’t even bother to count them).

One of my favorite ideas was frozen yogurt. Oh, how I love the stuff.

So, after deciding I would make some frozen yogurt, I had to come up with a mango frozen yogurt recipe. Oh, not just any recipe. A recipe made without an ice cream maker. Yes, I said frozen yogurt without an ice cream maker!

Did I mention this was a mango frozen yogurt? Yep. Not only did I have 5 pounds of organic plain yogurt in the fridge, but I also had about 15 mangos (Dare I say where I obtained both of these things from?). I had to put them to use somehow.

Of course, this recipe does not call for a 5 pound tub of organic plain yogurt or 15 mangos. Don’t worry, I didn’t use all of that to make frozen yogurt. I promise!

So, what’s the secret to making good frozen yogurt without an ice cream machine?

Mix, mix, and mix. Okay, I’ll put that into English….

About 45 minutes into freezing, you’ll want to whisk the mixture (By the way, I found this method on David Lebovitz’ site). 1 hour and 15 minutes into the freezing, whisk again. And 1 hour and 45 minutes into freezing, whisk again. Yeah, I know, a lot of whisking… But this will allow for a creamier frozen yogurt.

Moving on…

As you can see, my frozen yogurt in the photo is not fully frozen. Well, I’ll tell you why.

I like semi-frozen ice cream (I guess you’d call it soft…) and frozen yogurt. I am serious. Sometimes I go as far as popping my ice cream in the microwave for a couple seconds just to get it soft and a bit melted.

The other reason is because I took the photo when it was semi-frozen (the photo above) and when it was fully frozen and I liked the results of the semi-frozen photo.

Also, for some odd (but great) reason, my recipe tastes like a frozen mango lassi. Oh, but wait. See those pistachios on top? You have to try this recipe with the pistachios on top! They’re divine with this mango fro yo. It gives it such a great crunch when you’re eating the ice cream and it tastes good too. Oh, did I mention it looks good on top of the mango froyo? But I didn’t have to say that. Did I?

This recipe is so simple that it’s kind of like a sin to put up on this blog. Oh, well, this sinful treat is well worth the little effort that you have to put into making it.

Yield: Makes 3 Servings

Mango Frozen Yogurt

Mango Froyo
Prep Time 4 hours
Total Time 4 hours


  • 1 cup organic plain whole milk yogurt (it makes all the difference)
  • ½ cup milk (I used whole milk)
  • 5 tablespoons of sugar (or to taste)
  • 2 ripe mangos, peeled and diced
  • 3 ½ tablespoons of honey
  • Pinch of salt (optional)


Place all of the ingredients in a blender and blend until smooth. About two minutes.

Put the mango yogurt mixture in a bowl that is safe enough to go in the freezer.

Place the bowl of mango yogurt mixture in the freezer, cover it, and set your timer to 45 minutes.

45 minutes into freezing whisk vigorously (be sure to whisk the mixture and not use a fork) 1 hour and 15 minutes into the freezing, whisk vigorously (again) and then do the same thing 1 hour and 45 minutes into freezing.

Allow the mixture to freeze.

After the mixture has frozen, scoop some of the Mango Frozen Yogurt out, place it in a couple of bowls, and top it with some crushed pistachios (topping it with pistachios is optional, but it does make a great addition to Mango Frozen Yogurt).

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 361Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 106mgCarbohydrates: 81gFiber: 4gSugar: 75gProtein: 6g


  • drea
    January 3, 2010 at 4:35 am

    This looks delish. I found your blog through smitten kitchen. I love love love fro yo and I will try it out when I can get my hands on some good mangoes.

  • kamran siddiqi
    February 17, 2010 at 1:15 pm

    thanks drea!

  • baahar
    May 16, 2010 at 2:22 pm

    Found your blog through summertomato and think that your photos look fab.

    I will try this recipe with a minor change: a banana instead of the sugar :)

  • Stehanie
    May 22, 2010 at 12:35 am

    You know what I love about this recipe and what makes me want to try it out this weekend? The fact that you didn’t use an ice cream maker. It is truely a simple homemade recipe because of the work you have to put into it. I love those kind :)

  • Valerie
    July 27, 2010 at 4:52 am

    This sounds delicious, and with the pistachios on top… divine! I’m going to have to try this before summer’s up!

  • Barb
    June 21, 2011 at 7:54 pm

    The stone/pi/seed out of the middle of the mango broke the blades of my blender how did you manage to blend the stone/pi/seed???

  • Pala
    September 6, 2011 at 8:48 pm

    Barb, you do not use the core of the mango, you cut around it when you dice it.

  • Di
    January 6, 2012 at 2:02 am

    Am in the process of making some now; used my creamy full fat home made yoghurt, Bowen mangoes and am going to top it off with some crushed local organic macadamias.
    Can’t wait!

  • Shamain
    January 21, 2012 at 5:01 pm

    But any advice on how long you should spend whisking it in-between freezing?

    • kamran
      January 22, 2012 at 6:53 pm

      Hi Shamain- Until it’s smooth. You can also do the same thing in the food processor / blender. I hope that helps!

  • Beetle
    April 1, 2012 at 4:48 pm

    Having just made five cups of frozen yogurt my way, I thought I would look up a recipe and found this one. What I like about this one is that it seems to be semi soft and creamier when served while mine is more frozen. I have to nuke it on defrost for a minute or two to soften it up. I will try yours next time though being calories conscious, I will use Splenda to taste, 2% yogurt and fat-free milk that tastes like 2%. Loved the pistachios look!

  • Uma
    May 16, 2012 at 11:51 pm

    Hi Kamran,

    THis was amazing and so easy. We inaugurated our ice-cream machine with this recipe. The result was so good that my 3-year-old decided ot have this for dinner!


  • Louise
    May 20, 2012 at 11:02 am


    I really want to try this out, but I don’t know how to convert cups into dL, how much approx. is it? :)

    • Kamran
      May 20, 2012 at 12:00 pm

      Hi Louise, 1 cup is approximately 2.4 dL. I hope that helps!

  • kuldip
    April 13, 2013 at 12:58 pm

    Try it in an ice cream maker & add cracked black pepper – sounds odd – tastes divine.

  • Mithra
    May 22, 2013 at 9:30 am

    Hi Kamran,

    Great recipe, and as soon as I saw your recipe I HAD to try it. My mango yogurt tastes so good! On the flip side, it doesn’t freeze so well. It crystallized! Doubt: how can I avoid that? I used toned milk, could that be the reason?

  • whilehewasout
    January 17, 2014 at 10:10 am

    This looks great, love the pistachios on top! Im sure it gives a nice crunch to all that smooth mango froyo. Thanks for sharing!

  • Anita Elwell
    May 12, 2014 at 9:26 am

    Try mango pulp in a can, with yoghurt and condensed milk. Yummy!


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