A luscious, creamy frozen treat made with just four simple ingredients that blends up in minutes and freezes into a scoopable dessert. This recipe gives you a tangy-sweet mango froyo that’s perfect when you want something cool, light, and satisfying.

Why You’ll Love This Recipe

• Only 4 ingredients — no churner, no fuss
• Quick to prep (just minutes in a food processor)
• High in protein (thanks to Greek yogurt) yet still refreshing
• Easily customizable — swap in other fruits, sweeteners, or add-ins
• Great for batch-making and freezing for later

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup plain Greek yogurt (2–5 % fat preferred)
4 cups frozen mango
3 tablespoons honey
Juice of ½ lime

Directions

1. Into a food processor, add the Greek yogurt, frozen mango, honey, and lime juice.
2. Blend until you reach a thick, smooth frozen-yogurt consistency. Use the mixing attachment if available; if the mixture stalls, pause and stir to help it blend.
3. Taste and adjust — if you’d like it sweeter, drizzle in more honey; for more brightness, add extra lime juice.
4. You can enjoy the mixture immediately as a soft-serve style dessert. But if you prefer a scoopable consistency, transfer it to a loaf pan (or other shallow container), smooth the top, and freeze for 3 to 4 hours, until firm enough to scoop.

Servings and timing

• Yield: 3 to 4 servings
• Prep time: 5 minutes
• Freeze time (if desired for firm texture): 3–4 hours
• Total time (if freezing): ~10 minutes including brief blending plus freeze time

Variations

• Use other frozen fruits like berries, peaches, or pineapple in place of mango
• Substitute maple syrup, agave, or another sweetener for honey (adjust to taste)
• Add a splash of milk (dairy or plant-based) if the mixture is too thick to blend
• Stir in extras like shredded coconut, chopped nuts, or chocolate chips after blending
• Blend in a handful of spinach or avocado for added nutrition (though this may change the color)

Storage/Reheating

• Store in a freezer-safe container, tightly sealed, for up to 1 month.
• To serve, let it sit at room temperature for 5–10 minutes to soften, or scoop straight from freezer if your container is shallow.
• If ice crystals form on top, stir gently before scooping to reincorporate texture.

FAQs

What type of Greek yogurt works best?

Plain Greek yogurt with moderate fat (2–5 %) gives a creamier texture. Too lean may result in icier texture.

Can I use fresh mango instead of frozen?

You’ll want frozen mango (or fully frozen fresh mango) so it blends into that frozen-yogurt texture. Fresh (unfrozen) may make it soupy.

Is honey necessary, or can I skip it?

The honey balances yogurt’s tang. You can skip or reduce it, but the flavor may be too tart for some.

Can I use another sweetener?

Yes — maple syrup, agave nectar, or a liquid sweetener can work. Adjust amount to your sweetness preference.

Why is there lime juice?

The lime brightens and enhances the mango’s natural sweetness.

Can I make this in an ice cream maker?

Possibly — pour the blended mix into your machine and churn per manufacturer instructions.

Can I double or triple the recipe?

Yes — just ensure your food processor can handle the increased volume, or blend in batches.

Will it get too hard in the freezer?

It will firm up. Let it sit a few minutes at room temperature before scooping.

Can I add mix-ins, like chocolate chips or nuts?

Yes — stir them in after blending but before freezing, or sprinkle on top when serving.

What’s the best container for freezing?

A shallow, wide container like a loaf pan or shallow freezer-safe dish helps it freeze evenly and scoops better.

Conclusion

This Mango Frozen Greek Yogurt is an easy, wholesome dessert that delivers creamy texture and bright tropical flavor with minimal effort. Whether you enjoy it straight from the blender or let it firm up for scooping, it’s a refreshing treat that’s endlessly customizable.

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