Mango Frozen Yogurt

Filed in Real Food by on April 2, 2015 1 Comment

Tired of cold weather? Make this easy tropical treat.

 mango frozen yogurt

My youngest grand-daughter is allergic to citric acid. That means no oranges, no lemonade, and no strawberries (yes, strawberries contain citric acid).

She is also allergic to the artificial form of citric acid, the kind added to juices and salad dressings, candy, liquid soaps and shampoo. This kind of citric acid is grown on mold, and she is allergic to mold.

So when the other kids are eating satsumas by the handful or enjoying the first strawberries of the season, she is on the outside looking in. Luckily she LOVES mango. Mangoes are basically available all year long, but they are at their best in the spring. It’s a good time to can mangoes, to freeze them for later use, or to make this mango frozen yogurt that is now her favorite.





Mango Frozen Yogurt
Three simple ingredients make a tart, tangy frozen yogurt.
Cuisine: Tropical
Recipe type: Dessert
Serves: 1 quart
Prep time: 
Cook time: 
Total time: 
  • 2 cups chopped, ripe mango
  • 2 cups plain yogurt (low-fat is fine, avoid non-fat)
  • ½ cup mild honey (wildflower, clover, or orange blossom)
  1. Combine all ingredients in a blender and process until smooth.
  2. Chill in the refrigerator for several hours or overnight.
  3. Make frozen yogurt following your ice cream maker directions. Enjoy!

 Other Frozen Yogurt Recipes You May Like:

White Chocolate-Rose Petal Jam Frozen Yogurt

Apricot Syrup Frozen Yogurt

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About the Author ()

Renee Pottle, an freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at Find her professional food writing info at

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Sites That Link to this Post

  1. Friday Round-Up: Mango Recipes | Seed to Pantry | April 3, 2015

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