Mango Coconut Frozen Yogurt Recipe – Easy Creamy Tropical Treat

Name: Mango Coconut Frozen Yogurt
Prep time: 15 min
Total time: 3 h 15 min
Cuisine: Tropical
Ingredients: 3 cups frozen mango chunks (about 16 oz or 450g); 1 1/2 cups full-fat Greek yogurt (about 12 oz or 360g); 1/2 cup coconut cream (from the top of a chilled can of full-fat coconut milk, about 120ml); 3-4 tablespoons honey or maple syrup (to taste, 45-60ml); 1 tablespoon freshly squeezed lime juice (15ml); 1 teaspoon vanilla extract (5ml, optional); Pinch of sea salt; Optional: Toasted coconut flakes (for topping); Optional: Chopped fresh mango or pineapple (for serving or swirling in); Optional: Chia seeds (for texture and nutrition)

Posted on September 2, 2025

Recipes

Jump to Recipe

The moment you take a bite of this mango coconut frozen yogurt, you might just hear steel-drum music in your head. Seriously, the creamy blend of ripe mangoes and silky coconut is like a beach vacation in a bowl—minus the sunburn. I stumbled onto this recipe one scorching July when my kids demanded a “real ice cream truck treat,” but I wanted something fresher (and, let’s face it, way healthier). After a few test batches and sticky counters, I landed on a frozen yogurt that’s both lusciously creamy and bursting with tropical flavor. No fancy ice cream maker needed, and it comes together faster than you’d guess. Whether you’re chasing summer vibes or just need a sweet pick-me-up, this mango coconut frozen yogurt is about to be your new obsession.

I’ve whipped up this treat for family barbecues, quiet movie nights, and even breakfast (yep, it’s basically fruit and yogurt). If you love creamy desserts that taste indulgent but are secretly good for you, this recipe is for you. Plus, mangoes and coconut just feel right together, don’t they? The best part: you can prep it ahead, stash a batch in your freezer, and scoop out sunshine whenever the mood strikes. After making this more times than I can count, I can promise it’s foolproof, crowd-pleasing, and totally worth the tiny effort. Let’s dig in together to the easiest mango coconut frozen yogurt you’ll ever make!

Why You’ll Love This Mango Coconut Frozen Yogurt

Quick & Easy: Whips up in about 15 minutes of active prep—no ice cream maker needed. Perfect for busy weekdays or when unexpected guests pop over.
Simple Ingredients: Just a handful of pantry and freezer staples—no weird stabilizers or hard-to-find items. You probably have most of what you need already.
Perfect for Any Occasion: This mango coconut frozen yogurt shines at summer parties, lazy weekend afternoons, or as a cool ending to spicy meals. It’s even fancy enough for dinner parties if you dress it up with toasted coconut or a mango coulis.
Crowd-Pleaser: My kids, their friends, and even my mango-skeptic husband love this. It’s that perfect blend of tangy, sweet, and creamy.
Unbelievably Delicious: The combo of tropical mango and rich coconut is pure sunshine. It’s smooth, not icy, with a real-deal yogurt tang that makes each spoonful exciting.

What really sets this mango coconut frozen yogurt apart is the use of full-fat Greek yogurt and canned coconut cream. I’ve tried light yogurt and coconut milk, but trust me, the extra richness makes all the difference—you want that decadent, almost ice-cream-like mouthfeel. And since I blend the mango until silky, you don’t get any icy chunks—just pure, spoonable bliss. There’s even a squeeze of lime juice for a pop of brightness (a trick I picked up from a Caribbean neighbor). It’s comfort food, but the kind that fits into a healthy routine. You’ll love being able to scoop up a bowl of tropical flavor whenever you want, without the sugar crash of regular ice cream. If you’re looking for a treat that brings a little sunshine into your kitchen, this mango coconut frozen yogurt is your ticket!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a creamy texture—no fuss, just pure tropical goodness. Most are pantry or freezer staples, and there’s plenty of room for swaps if you need.

Frozen Mango Chunks (about 3 cups / 450g) – Go for the ripest, sweetest mangoes you can find. I usually use store-bought frozen mango, but fresh mango works if you freeze it first.
Thick Greek Yogurt (1 1/2 cups / 360g) – Full-fat gives the creamiest result. I like Fage or Chobani, but any rich, unsweetened Greek yogurt will do. For a dairy-free version, use coconut yogurt.
Coconut Cream (1/2 cup / 120ml) – This is the thick part from a can of full-fat coconut milk. Chill the can and scoop out the top layer. Adds luscious texture and that unmistakable coconut flavor. Coconut milk works in a pinch, but the texture is a bit lighter.
Honey or Maple Syrup (3-4 tablespoons / 45-60ml, to taste) – Sweetens things up without overpowering the mango. Adjust based on how sweet your fruit is. Agave works too.
Lime Juice (1 tablespoon / 15ml, freshly squeezed) – Adds a burst of brightness and balances the sweetness. Lemon juice is a fine substitute if you’re out of limes.
Vanilla Extract (1 teaspoon / 5ml) – Just a splash brings all the flavors together. Optional, but I think it makes a difference.
Pinch of Sea Salt – Trust me, it makes the flavors pop.

Optional Add-ins:

Toasted coconut flakes (for topping, adds crunch and extra coconut flavor)
Chopped fresh mango or pineapple (for serving or swirling in)
Chia seeds (for a boost of texture and nutrition)

Ingredient Tips: If you want to keep it vegan, just use coconut yogurt and maple syrup. For a lower-sugar option, try monk fruit sweetener or stevia (taste as you go, since they’re sweeter!). If you can’t find coconut cream, full-fat coconut milk is fine, but the end result will be a bit lighter—still delicious, promise. I’ve even thrown in a handful of frozen pineapple when I ran short on mango, and nobody complained. Use what you have!

Equipment Needed

High-Powered Blender or Food Processor: This is key for getting that smooth, creamy consistency. I use my trusty Vitamix, but a regular blender will work if you pulse and scrape down the sides.
Spatula: For scraping down the sides and making sure every bit gets blended. I’ve lost more than one to sticky mango, so silicone is best.
Loaf Pan or Shallow Freezer-Safe Container: For freezing the yogurt. Metal pans chill faster, but any freezer-safe dish works. Even an old ice cream tub does the trick.
Ice Cream Scoop: Makes serving a whole lot easier and prettier. In a pinch, a sturdy spoon gets the job done.
Measuring Cups and Spoons: To nail the ratios and taste as you go.

If you don’t have a high-powered blender, just let the mango thaw for 5-10 minutes before blending. And if you’re working with a basic food processor, blend in batches and be patient—it’ll get there! For easy clean-up, rinse your tools right after use (dried mango is like glue). If you’re on a tight budget, check thrift shops for gently used blenders or containers—it doesn’t have to be fancy to do the job.

How to Make Mango Coconut Frozen Yogurt

Prep Your Ingredients:
Measure out 3 cups (450g) of frozen mango chunks. If using fresh mango, peel, dice, and freeze for at least 4 hours (overnight is better). Chill your coconut cream by placing a can of full-fat coconut milk in the fridge for a few hours, then scoop out 1/2 cup (120ml) of the thick top layer.
Add Everything to Blender:
In your blender or food processor, combine the frozen mango, 1 1/2 cups (360g) Greek yogurt, 1/2 cup (120ml) coconut cream, 3-4 tablespoons (45-60ml) honey/maple syrup, 1 tablespoon (15ml) lime juice, 1 teaspoon (5ml) vanilla extract, and a pinch of sea salt.
Blend Until Smooth:
Start on low, gradually increasing to high. Blend for 2-3 minutes, stopping to scrape down the sides as needed. You want a thick, creamy mixture with no mango chunks left. If your blender struggles, let the mango thaw a few more minutes or add a splash of coconut milk (1-2 tablespoons at a time).
Taste & Adjust:
Taste the mixture. If it needs more sweetness, add another tablespoon of honey/maple syrup. For more tang, squeeze in a bit more lime. The flavor should be bright and tropical with a creamy finish.
Freeze:
Spoon the mixture into a loaf pan or freezer-safe container. Smooth the top with your spatula. Press a piece of parchment paper or plastic wrap directly onto the surface to prevent ice crystals. Freeze for about 3-4 hours for a scoopable texture, or overnight if you prefer firmer yogurt.
Scoop & Serve:
Let the frozen yogurt sit at room temperature for 5-10 minutes before scooping. Use an ice cream scoop for perfect rounds. Serve in bowls or cones, topped with toasted coconut or fresh fruit if desired.

Troubleshooting Tips:
If the frozen yogurt is too icy, you may have used low-fat yogurt or not enough coconut cream. Next time, bump up the fat for extra creaminess. If your blender overheats, work in batches and let the machine rest. If it’s too soft to scoop, just freeze a little longer.

Sensory Cues: The mixture should be thick, creamy, and lush, with a strong mango aroma and a subtle hint of coconut. You’ll know it’s ready when your spoon stands up in the mixture (and you want to eat it straight from the blender—no judgment!).

Cooking Tips & Techniques

After making more batches of mango coconut frozen yogurt than I can count, I’ve picked up a few tricks that make all the difference:

Freeze Your Mango Properly: If using fresh mango, cut it into small chunks and spread them out on a parchment-lined tray before freezing. This prevents a giant mango ice block (which your blender will hate).
Use Full-Fat Ingredients: I once tried to cut corners with low-fat yogurt. The result? A rock-hard, icy dessert. Full-fat Greek yogurt and coconut cream keep things dreamy and soft.
Blender Troubles: If your blender is straining, add a splash of coconut milk or let the mango thaw for a few minutes. Patience pays off—don’t force it and risk burning out the motor.
Don’t Over-Sweeten: Mangoes can be super sweet or a little tart. Always taste before adding extra honey or maple syrup. You can’t take sweetness out, but you can always add more.
Prevent Ice Crystals: Cover the surface of your frozen yogurt tightly with parchment or plastic wrap. This helps keep the texture smooth, not icy.
Batch Cooking: Double the recipe if you’ve got a crowd. Just freeze in two containers so it chills evenly. I once crammed a giant batch in a single pan and ended up with a weirdly frozen center and soft edges. Lesson learned!
Serving Hack: If you’re serving at a party, scoop the yogurt into balls ahead of time and freeze on a tray. Pop ’em into bowls when it’s time—no messy scooping in front of guests.

Honestly, the biggest secret is tasting as you go. Mangoes vary so much, and your sweet tooth might be different from mine. Don’t stress if your first batch isn’t perfect—once you get a feel for the texture and sweetness you like, it’ll be flawless every time.

Variations & Adaptations

This mango coconut frozen yogurt is a blank canvas for all sorts of twists. Here are a few of my favorites:

Vegan & Dairy-Free: Swap Greek yogurt for coconut or almond yogurt, and use maple syrup or agave instead of honey. You’ll get the same creamy, luscious texture without any dairy.
Piña Colada Vibe: Replace half the mango with frozen pineapple and add a splash of rum extract (or real rum if you’re feeling adventurous). It’s basically a tropical cocktail in dessert form!
Low-Sugar or Keto: Use a low-carb sweetener like monk fruit or stevia, and opt for unsweetened coconut yogurt. The result is still sweet, creamy, and totally satisfying.
Berry-Mango Fusion: Swap out half the mango for frozen raspberries or strawberries for a tangy, colorful twist. My kids love the pink swirl.
Spiced Mango: Stir in a pinch of ground ginger or cardamom before blending. Warm spices pair beautifully with tropical fruit, and it’s a grown-up take on a classic.

If you have allergies, this recipe is easy to adapt—no eggs, no gluten, and you can make it completely nut-free. I once tossed in a handful of coconut flakes for extra chew, and another time, some chopped pistachios for crunch. Play around and make it your own!

Serving & Storage Suggestions

For the best texture, let your mango coconut frozen yogurt sit at room temperature for about 5-10 minutes before scooping. It should be creamy and easy to serve, not icy. I love to serve it in vintage dessert bowls, topped with extra toasted coconut, fresh mango chunks, or even a sprinkle of lime zest for color.

This treat pairs beautifully with grilled pineapple, coconut cookies, or even a cold glass of hibiscus iced tea. For a fun summer party, set up a DIY toppings bar with fresh berries, chocolate chips, and chopped nuts.

Store leftovers in an airtight, freezer-safe container. Press plastic wrap right onto the surface before sealing the lid—this helps keep it smooth and prevents freezer burn. It’ll keep for up to a month, but truthfully, ours never lasts that long. To re-soften, just let it thaw on the counter for a few minutes. If the texture gets a little icy after several days, a quick blitz in the blender brings it back to life.

Honestly, the flavors deepen as it sits—the coconut and mango meld together, and the yogurt tang becomes even more pronounced. It’s one of those desserts that’s just as good (if not better) the next day.

Nutritional Information & Benefits

One serving (about 1/2 cup) of mango coconut frozen yogurt has approximately 140 calories, 4g protein, 5g fat, and 18g carbs. It’s naturally gluten-free, and with the right swaps, can be vegan and low-sugar.

Mangoes are rich in vitamin C, fiber, and antioxidants. Coconut cream adds healthy fats, and Greek yogurt brings protein and gut-friendly probiotics. There are no artificial flavors, colors, or preservatives—just real, whole ingredients.

Potential allergens include dairy (unless using dairy-free yogurt) and coconut. This is a dessert you can feel good about enjoying, and it’s honestly been a game-changer for my family’s snack time. It delivers all the creamy, sweet satisfaction of ice cream, but with a lighter nutritional profile and a tropical twist.

Conclusion

If you’re craving a sweet, creamy treat that transports you straight to the tropics, this mango coconut frozen yogurt is the answer. It’s easy to make, endlessly adaptable, and so much healthier than most frozen desserts.

I love this recipe because it feels special, but it’s totally doable on a busy weeknight. You can tweak it for your favorite flavors, dietary needs, or whatever fruit you have on hand. After years of tinkering, this is the version my family asks for on repeat—and I hope it becomes your go-to, too.

Give this recipe a try and let me know how you served it—toppings, twists, and all! Leave a comment, share with a friend, or pin it for later. Here’s to more sunshine in your bowl, one scoop at a time!

FAQs About Mango Coconut Frozen Yogurt

Can I make mango coconut frozen yogurt without an ice cream maker?

Absolutely! This recipe is designed for a blender or food processor, so no ice cream maker is required. Just blend, freeze, and enjoy.

How do I keep the frozen yogurt from getting icy?

Use full-fat Greek yogurt and coconut cream for the creamiest texture. Also, press parchment or plastic wrap directly onto the surface before freezing to prevent ice crystals.

Can I use fresh mango instead of frozen?

Yes, but be sure to cut it into small chunks and freeze it first. Frozen mango helps give the yogurt its creamy, scoopable texture.

What’s the best way to sweeten this frozen yogurt?

I like honey or maple syrup, but agave or a low-calorie sweetener works too. Always taste and adjust based on your fruit’s sweetness.

Can I make this recipe vegan?

Definitely! Just use coconut or almond yogurt and swap honey for maple syrup or agave. The texture and flavor will still be dreamy and delicious.