Description
This easy, creamy mango coconut frozen yogurt blends ripe mangoes, full-fat Greek yogurt, and coconut cream for a tropical treat that’s healthier than ice cream and comes together in minutes—no ice cream maker needed. It’s the perfect refreshing dessert for summer parties, family nights, or a sweet snack any time.
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)
Instructions
- Measure out 3 cups of frozen mango chunks. If using fresh mango, peel, dice, and freeze for at least 4 hours or overnight. Chill a can of full-fat coconut milk and scoop out 1/2 cup of the thick coconut cream from the top.
- In a high-powered blender or food processor, combine frozen mango, Greek yogurt, coconut cream, honey or maple syrup, lime juice, vanilla extract (if using), and a pinch of sea salt.
- Blend on low, gradually increasing to high, for 2-3 minutes until the mixture is thick, creamy, and smooth. Scrape down the sides as needed. If the blender struggles, let the mango thaw for a few minutes or add a splash of coconut milk.
- Taste and adjust sweetness or tang as needed by adding more honey/maple syrup or lime juice.
- Spoon the mixture into a loaf pan or freezer-safe container. Smooth the top and press parchment paper or plastic wrap directly onto the surface to prevent ice crystals.
- Freeze for 3-4 hours for a scoopable texture, or overnight for a firmer consistency.
- Let the frozen yogurt sit at room temperature for 5-10 minutes before scooping. Serve in bowls or cones, topped with toasted coconut, fresh fruit, or your favorite toppings.
Notes
For best results, use full-fat Greek yogurt and coconut cream for a creamy, scoopable texture. To make it vegan, use coconut or almond yogurt and maple syrup. Taste and adjust sweetness based on your mangoes. Cover the surface tightly before freezing to prevent ice crystals. Let sit at room temperature before scooping for the best texture. Store leftovers in an airtight container for up to a month.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: Tropical
Nutrition
- Serving Size: About 1/2 cup
- Calories: 140
- Sugar: 15
- Sodium: 30
- Fat: 5
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 2
- Protein: 4
Keywords: mango frozen yogurt, coconut frozen yogurt, healthy dessert, tropical dessert, no churn ice cream, summer treat, gluten-free dessert, easy frozen yogurt, dairy-free option, vegan frozen yogurt