Call it the last summer hurrah! Unless you freeze a boat load of sweet summer mangoes to make this treat any time you want, it’s the end of this sweet season’s fruit. This mango frozen yogurt is the perfect treat!
I bought an ice cream maker — then watched it collect dust atop my dining room table for 4 weeks while waiting for my broken foot to heal. It’s amazing how one little broken bone can ruin so many well laid out plans. But no one intentionally fractures a bone, so I’ve tried to be more forgiving of myself and just be patient while the healing happens.
A little forced break time did me good actually. I got to experience the benefits of a high raw vegan diet working for me to achieve healing in record time. I mean, I did pout for a minute, and I’ve missed my kitchen creations, but when I put it in to perspective, it’s not so bad after all.
So my ice cream maker beckoned for quite a while until I could resist no longer. My husband found the most delicious organic mangoes which I’ve been feasting on lately. I had coconut yogurt in the freezer from the last time I made some. All I did was thaw it out, chop some mangoes, and basically blended up the perfect frozen yogurt. Only 4 ingredients, an ice cream maker, and you’ve got the perfect consistency, frozen treat that you won’t have to pay $100/oz to enjoy. You’re welcome!
Mango Frozen Yogurt
- 3 cups homemade coconut yogurt (store bought works fine too)
- 1/4 – 1/3 cup agave (add less or more depending on ripeness of the mangoes)
- 1 teaspoon lime juice
- 2 cups sweet, ripe mango, peeled and cut in to chunks
Add all ingredients to your high powered blender and puree. Chill in fridge for at least one hour, then pour in to your ice cream maker. This is the one I got. Let it mix in the ice cream maker for 20 minutes. Enjoy, or place in freezer if you want the consistency to be thicker. Mine was perfect right out of the ice cream maker.
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