It has a wonderfully delicate taste. It’s creamy and very refreshing! You can serve it as a soft-serve yogurt or let it freeze into a scoopable texture. This delicious frozen yogurt reminds me of the wonderful soft-serve mango ice cream that you can get at Indian restaurants. It’s smooth, creamy, sweet, and very refreshing. I serve it at the end of meals and it’s as wonderfully refreshing as a restaurant-quality palate cleanser. No ice cream maker is needed when making this recipe. Simply make sure you stir it every 30 minutes before it freezes completely, to prevent large ice crystals from forming and to ensure a smooth, creamy consistency.
Ingredients
You’ll only need a few simple ingredients to make this creamy treat. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Fresh mango: You should use a very ripe mango in this recipe. You can also use frozen mango, as I do in the video below. Plain Greek yogurt: Definitely use whole-milk yogurt for the best flavor and texture. And make sure you use Greek yogurt. Otherwise, it will be too thin. Sweetener: I like to use stevia. You can use a powdered sweetener instead. Honey is also great. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
Instructions
Making mango frozen yogurt at home is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Place the mango cubes in your food processor’s bowl and process until completely smooth. Add the yogurt, sweetener and vanilla and process until combined. Process until the mixture is very smooth and creamy. Transfer the mixture to a square 9-inch pan. Cover and freeze for 45 minutes. Remove the pan from the freezer and stir the already-frozen edges into the still-soft center. Cover again, and place in the freezer for 2 more hours, repeating the process of stirring the yogurt every 30 minutes. Then, if you want a scoopable consistency, freeze undisturbed for one more hour.
Expert tip
If you opt to use frozen mango, processing it will be a challenging task for your food processor. So hold it firmly while it works, and also hold the lid so that it doesn’t fly open. Another option is to partially thaw it in the microwave prior to processing.
Frequently asked questions
Variations
The best way to vary this recipe is to use different flavor extracts. I almost always use vanilla extract, but orange extract and lemon extract are also very nice in this recipe.
Serving suggestions
When the entire mixture is frozen, you can serve it immediately as a soft-serve yogurt. Another option is to place the yogurt in the freezer for 1-2 more hours for a firmer consistency that you can scoop out. I usually serve this yogurt as is, without any special additions. But you can top it if you wish with whipped cream, fresh berries, or even a handful of dark chocolate chips.
Storing leftovers
You can keep this yogurt in the freezer for up to three months. If you store it for longer than a few hours it will considerably harden in the freezer. So you should remove it from the freezer 20-30 minutes before serving, to allow it to soften.
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