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Instant Mango Frozen Yogurt

Ok, maybe it takes a little longer than an instant, but not much. Using frozen fruit and a blender is the trick to making quick frozen yogurt.


  • 2 cups mangoes, frozen

  • 1/4 cup pure maple syrup or honey

  • 1 cup kefir, or plain yogurt

  • 1 tsp. lime Juice

  • 1 tsp. vanilla extract

  • Lime zest, optional

1. Place all ingredients in a blender.

2. Pulse to break up the mangoes a bit. Blend on low briefly, then switch to high speed, stopping to scrape down the sides of blender, if necessary.

3. You need to blend the mixture long enough so that it's smooth, but not too long that it begins to thin out and melt.

4. Eat right away, or freeze for a firmer set yogurt.


This will freeze very hard, so remove from the freezer 20-30 minutes prior to serving.

The creaminess of your yogurt will depend on the kefir or yogurt that you use. My homemade kefir is thick and creamy; store bought is generally more runny. I have occasionally used kefir cream (the cream off the top of my raw milk kefir) for an even creamier result.


Use organic ingredients.

Use raw, local honey.

Use homemade kefir or yogurt from raw milk.

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