I love making ice cream – witness my avocado ice cream from a few weeks ago or the peach coconut milk “ice cream” from awhile ago – and now that it’s warming up, I am looking for more excuses to make it. The fact that I had a few mangoes sitting on my counter that were going to overripe soon? Sure, that’s a reason. The fact that I had some Greek yogurt in the fridge that was nearing its expiration date, and Mister Man didn’t like that kind I’d tried? Sold.
And thus, my mango Greek frozen yogurt was born.
It is super quick, just a few ingredients, and oh so tasty. To me, this is what summer tastes like. If only summer would actually arrive in Chicago and stick around.
Mango Greek Frozen Yogurt
Ingredients:
1 1/2 c plain Greek yogurt (yes, you can use regular if you want, but it had this incredible tang to it because of the Greek yogurt)
2 mangoes, peeled and lightly chopped
1/2 c sugar
1 T lemon juice
Directions:
Prepare your ice cream maker, which for me means putting my churning tub into the freezer the day before.
Peel your mangoes, and cut them away from the seed. Chop them into large chunks, just enough that they’ll fit in your blender.
Add the mango, yogurt, sugar, and lemon juice to your blender. Start low then turn up the speed until it’s completely purified and lightened in color.
Place the frozen yogurt base into the fridge to let it chill for a few hours.
Pour the base through a sieve and into your ice cream maker once it has chilled to around 40 degrees. This ensures that any of the pulp from the mango doesn’t make it into your frozen yogurt and give you a funky texture later.
Turn on your ice cream maker. Watch for it to start to set up, which should take less than 10 minutes. Turn off your ice cream maker and scrape the frozen yogurt into a storage container.
Enjoy it soft serve fresh from the ice cream maker, or go ahead and freeze it and enjoy it later. If you freeze it, let it soften at room temperature for 10 to 15 minutes so it’s easier to scoop. This will also help bring out the flavors, as you can’t taste as much when it’s frozen solid.
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Mango Greek Frozen Yogurt
This simple recipe for a mango frozen yogurt is absolutely delicious and super easy to make!
Ingredients
- 1 1/2 c plain Greek yogurt
- 2 mangoes, peeled and lightly chopped
- 1/2 c sugar
- 1 T lemon juice
Instructions
- Prepare your ice cream maker, which for me means putting my churning tub into the freezer the day before.
- Peel your mangoes, and cut them away from the seed. Chop them into large chunks, just enough that they'll fit in your blender.
- Add the mango, yogurt, sugar, and lemon juice to your blender. Start low then turn up the speed until it's completely purified and lightened in color.
- Place the frozen yogurt base into the fridge to let it chill for a few hours.
- Pour the base through a sieve and into your ice cream maker once it has chilled to around 40 degrees. This ensures that any of the pulp from the mango doesn't make it into your frozen yogurt and give you a funky texture later.
- Turn on your ice cream maker. Watch for it to start to set up, which should take less than 10 minutes. Turn off your ice cream maker and scrape the frozen yogurt into a storage container.
- Enjoy it soft serve fresh from the ice cream maker, or go ahead and freeze it 3 hours and enjoy it later. If you freeze it, let it soften at room temperature for 10 to 15 minutes so it's easier to scoop. This will also help bring out the flavors, as you can't taste as much when it's frozen solid.
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Nutrition Information:
Yield: 6 Serving Size: 1/2 cupAmount Per Serving: Calories: 166Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 22mgCarbohydrates: 36gFiber: 2gSugar: 34gProtein: 7g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.
Mmmm! I’ll try this with the homemade yogurt I make every week. Unfortunately, my son does not eat plain yogurt. He eats with fruits of flavored. There is so much sugar in the packaged ones.
Totally get the not eating plain yogurt. My son won’t either, but I buy it plain and then add what *I* want in it. I’ll do honey sometimes or preserves or other things where I know I can control sugars and other ingredients. It’s depressing how much sugar is (unnecessarily) in so many foods!
OH YUM!!! I don’t like mangoes, but I could make it with strawberries or anything else .. I can’t wait to try it! Thanks!
Yep, you can definitely make it with a variety of fruit. I’ve made peach before (which is one of my favorites), strawberry and more. Cherry is next on tap. yum!