Mango Frozen Yoghurt

    6 hours 15 minutes

    Yoghurt can be substituted with coconut cream, if you prefer a vegan version. Since this recipe was made without an ice cream maker, if you leave it overnight it will freeze solid so you’ll need to let it soften a lot before serving or eat soon after making.


    New South Wales, Australia
    8 people made this

    Serves: 6 

    • 2 large, very ripe mangoes
    • 1 1/2 cups caster sugar
    • 250ml unsweetened natural yoghurt

    Preparation:15min  ›  Cook:6hours  ›  Ready in:6hours15min 

    1. Puree the mangoes thoroughly in a food processor .
    2. In a pan, add a small amount of the mango juice and the sugar. Heat until dissolved.
    3. Add sugar mixture to remaining mango pulp in blender and purée again. Add yoghurt and blend until well mixed.
    4. Pour mixture into a metal slice tin, cover with plastic wrap and put in freezer. Use metal because it is a better conductor of cold and heat.
    5. When almost frozen (about 3 hours), put mixture in processor and blend until smooth. Return to freezer as quickly as possible.
    6. Repeat process again when almost frozen (about 2 hours).
    7. Repeat process again when almost frozen (about 1hr).
    8. Return to freezer for another hour and now it’s ready to eat.

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    We loved this, thank you.... after 3 hours I went to bed but next day i let it thaw a little then blended and froze for two hours. I skipped the last hour only because it was creamy and as far as we were concerned it was ready for eating. thanks so much for this, the family loved it.  -  15 Feb 2016