Creamy Mango Frozen Yogurt
This creamy mango frozen yogurt is a refreshing tropical dessert that's perfect for summer or any time you need a fruity, feel-good treat.
Ingredients
- 2 cups full-fat Greek yogurt
- ⅔ cup sweetened condensed milk
- 1½ cups ripe mango chunks (fresh or frozen, thawed)
- 1 tbsp lime juice (optional, but brightens the flavor)
- ½ tbsp vanilla extract (optional for creaminess)
Instructions
Ice Cream Maker Instructions
- First, add the mango chunks and lime juice to a blender or food processor. Blend until the mixture is completely smooth and silky.
- For an extra velvety texture, you can strain the mango purée through a fine mesh sieve to catch any fibrous bits.
- Next, in a mixing bowl, combine the mango purée, sweetened condensed milk, Greek yogurt, and vanilla extract.
- Stir everything together until the mixture is thick, creamy, and beautifully golden. It should look like tropical sunshine in a bowl!
- Then, pour the mixture into your ice cream maker and churn according to your machine’s instructions—typically about 20 to 25 minutes. You’re aiming for a soft-serve consistency that’s smooth and airy.
- Finally, enjoy it right away for a soft and creamy texture, or scoop the frozen yogurt into an airtight container and freeze for 2 to 4 hours.
- Once set, it becomes perfectly scoopable and ideal for cones, cups, or pairing with fresh fruit.
No-Machine Instructions
- Prepare the recipe just like above — blend the mango with lime, then mix it with the yogurt, sweetened condensed milk, and vanilla until everything is smooth and creamy.
- Pour the mixture into a freezer-safe container, like a loaf pan or shallow glass dish.
- For the first 2–3 hours, stir the mixture every 30 minutes using a fork or whisk. This helps break up any ice crystals and keeps the texture light and creamy.
- If you want it extra smooth, give the mixture a quick whip with a hand mixer once it’s semi-frozen (after about 2 hours).
- Cover and freeze for another hour or two until fully set. Before serving, let it sit out for 5–10 minutes so it’s perfectly scoopable.
Nutrition
Calories: 161kcalCarbohydrates: 28gProtein: 10gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 15mgSodium: 69mgPotassium: 298mgFiber: 1gSugar: 27gVitamin A: 549IUVitamin C: 17mgCalcium: 178mgIron: 0.2mg
Tried this recipe?Let me know how it was!