When the weather heats up, turn to Julie Goodwin’s easy mango frozen yoghurt recipe! This effortless two-ingredient wonder transforms sweet, ripe mangoes and creamy vanilla yoghurt into a froyo treat that rivals any store-bought version.
Julie’s genius recipe requires minimal effort – simply freeze mango chunks, blitz with yoghurt, and you’ve got silky mango frozen yoghurt. It’s so good, you’ll want to keep a batch in your freezer all season long.
Ingredients
Method
Peel the mangoes, remove the flesh from the seed and cut into large pieces. Place in a snap-lock bag and freeze for at least 6 hours or overnight until solid.
When frozen solid, blitz mango in a food processor with the yoghurt until almost smooth – you will still have a few chunks remaining. Store mango frozen yoghurt in an airtight container in the freezer.
“For a smoother scooping texture, transfer the frozen yoghurt to the fridge 30 minutes before serving,” says Julie.
Can I use frozen mango instead of fresh?
Pre-frozen mango chunks work perfectly for an even faster froyo! Just skip the freezing step and blend straight away.
What type of yoghurt works best for this frozen yoghurt recipe?
Greek-style vanilla yoghurt creates the creamiest texture. Avoid low-fat versions for the best results with this frozen yoghurt recipe.
How long does mango froyo last in the freezer?
Store in an airtight container in the freezer for up to 2 weeks. Remember to transfer the mango froyo to the fridge 30 minutes before serving for easier scooping.
This recipe was first published in The Australian Women’s Weekly in January 2018, and published online in 2025.
