It’s so hot and sticky in NY you can practically swim in the air. Bleah! Even I don’t want to turn on the stove in this weather. When it feels like 100 degrees outside, dinner is a no cook meal. After dinner, it’s this frozen mango yogurt dessert recipe. It’s super-easy to make. And, you don’t need an ice cream machine or any special equipment either (a blessing in a small kitchen). An ordinary blender (or a stick blender) will do just fine. You also don’t have to add any sugar or honey. The recipe gets its sweetness entirely from the natural sugars in the fruit.
I’ve adapted this from Foodaholic’s frozen lemon ginger mango recipe. She made enough for a family (I didn’t), and I also changed her technique slightly. She freezes the yogurt and the fruit separately and then blends them together. I found it got much too hard that way. And, it’s an extra container to wash. So, I just put it all in the blender and hit the button. She is right that the yogurt must be thick (Greek yogurt works best), and that it will crystallize if you leave it in the freezer too long.
If you can get good fresh mangoes, use them! If you can’t, or if you are lazy and don’t want the fuss and mess of peeling and cutting them, buy the frozen mangoes from Trader Joe’s. Take out what you need and let the fruit defrost slightly before trying to put it in the blender.
Frozen Mango Yogurt Dessert Substitutions and Variations
- Don’t have mangoes? Try it with peaches instead
- Add a drizzle of honey
- Toast the almonds before adding them
- Try a squeeze of lime instead of lemon juice
- Be adventurous and substitute cardomom for the ginger (sort of a frozen mango lassi)
More Mango and Yogurt Recipes