Mango Strawberry Frozen Yogurt
This homemade mango strawberry frozen yogurt is a refreshing, healthy dessert bursting with natural fruit flavors. Creamy and tangy with just the right sweetness, it’s perfect for a light treat on warm days. Made with Greek yogurt and fresh fruit, it’s simple to prepare with or without an ice cream maker.
Equipment
- Blender or food processor
- Mixing bowl
- Ice cream maker (optional)
- Airtight freezer-safe container
- Spoon or spatula
Ingredients
- 2 cups plain Greek yogurt (full fat preferred)
- 1 cup fresh mango chunks (or frozen, thawed)
- 1 cup fresh strawberries, hulled and sliced (or frozen, thawed)
- 1/3 to 1/2 cup honey or agave syrup (adjust to taste)
- 1 teaspoon vanilla extract
- Optional: 1 tablespoon lemon juice (for brightness)
Instructions
- Prepare the fruit: If using fresh mango and strawberries, wash, peel (if needed), and chop into chunks. If frozen, thaw slightly.
- Blend: In a blender or food processor, combine mango, strawberries, honey (start with less), vanilla extract, and lemon juice if using. Blend until smooth.
- Mix with yogurt: Transfer fruit puree to a mixing bowl. Fold in the Greek yogurt gently until well combined. Taste and adjust sweetness if needed.
- Freeze:With ice cream maker: Pour mixture into your ice cream maker and churn according to manufacturer instructions until soft-serve texture is reached. Transfer to airtight container and freeze for 1–2 hours to firm up.Without ice cream maker: Pour mixture into a shallow airtight container and freeze. Every 30 minutes for the first 2 hours, stir vigorously with a fork or whisk to break up ice crystals. Freeze until firm.
- Serve: Let frozen yogurt sit at room temperature for 5–10 minutes before scooping for easier serving.
Notes
- Use full-fat Greek yogurt for creamier texture; low-fat versions may yield icier results.
- Adjust sweetness based on your fruit’s ripeness and personal preference.
- For vegan/dairy-free, substitute yogurt with coconut or almond-based yogurt.
- Add mix-ins like chocolate chips, toasted coconut, or chopped nuts for extra texture.
- Store leftover frozen yogurt in airtight containers for up to 1–2 weeks. Avoid freezer burn by pressing plastic wrap directly on the surface before sealing.