Description

This refreshing Mango Frozen Yogurt recipe combines ripe mangos, creamy Greek yogurt, and rich coconut milk to create a deliciously smooth and tropical frozen treat. Enhanced with a subtle hint of cayenne for a mild spicy kick, this homemade frozen yogurt is perfect for a healthy dessert or snack during warm weather. Using an ice cream maker, the mixture is churned to a soft, creamy texture before being frozen to perfection.

Ingredients

Fruit

1 pound whole mangos (about 1 cup diced mango; if using frozen mango, estimate by volume)

Sweeteners

2/3 cup sugar
1/3 cup honey

Liquids

1 1/2 ounces water (3 tablespoons)
14 ounce can coconut milk (full fat, not light)
1 1/4 cup plain whole milk Greek yogurt

Spices

1/8 teaspoon cayenne pepper (optional)

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Instructions

Prepare Equipment and Mangoes: Ensure your ice cream maker’s freezer bowl is fully frozen as per the manufacturer’s instructions. Peel the whole mangos and remove the pits, then dice them into chunks or measure out frozen mango by volume.
Make Sugar Syrup: In a small saucepan over medium heat, combine sugar, honey, water, and cayenne pepper if using. Warm the mixture, stirring occasionally, until the sugar dissolves completely, being careful not to bring it to a boil. Remove from heat and allow to cool.
Blend Mango Mixture: In a blender, add the prepared mango pieces, coconut milk, Greek yogurt, and the cooled sugar syrup. Blend everything until the mixture is completely smooth and creamy.
Chill the Mixture: Pour the blended mango mixture into a container and refrigerate it for about one hour or until it feels cold to the touch. This step helps improve the texture during churning.
Churn in Ice Cream Maker: Transfer the chilled mixture to your frozen ice cream maker bowl. Spin according to the machine’s instructions until the mixture thickens and resembles soft, whipped frozen yogurt.
Freeze to Harden: Scrape the churned frozen yogurt into a shallow airtight container. Cover with a lid, plastic wrap, or foil. Freeze for 2 to 3 hours or until firm enough to scoop. For quicker freezing, use a shallow container.
Serve and Store: Serve immediately for a soft-serve texture or store in the freezer and consume within two months for best quality.

Notes

If you don’t have fresh mangos, frozen mango chunks work well; just thaw slightly before blending.
The optional cayenne adds a nice, subtle heat that complements the sweetness of the mango, but it can be omitted for a milder flavor.
Using full-fat Greek yogurt and coconut milk yields a creamier texture; you can substitute with lower-fat versions but expect a less creamy finish.
Make sure the ice cream maker bowl is completely frozen to ensure proper churning.
Storing frozen yogurt in a shallow container helps it freeze faster and more evenly.
For a vegan version, substitute Greek yogurt with a plant-based yogurt alternative.