Mango frozen yogurt recipe without ice cream maker. Simple ingredients and a rich dessert with mango and greek yogurt. I have used greek style yogurt, but you can use homemade curd too.
When I got this Greek style yogurt for my yogurt popsicle, I totally fell in love with it. It is so creamy and delicious with few drops of vanilla and fresh fruits. I love it even with my not so favorite fruits. This is the second tub I am buying, this time, to try this mango frozen yogurt.
In Singapore, frozen yogurt or froyo is really popular. Especially few froyo shops are really good they provide a wide range of flavours and toppings. I have never tried any froyo here, some how never knew what to order. I just keep staring from outside and pass by. Should sure try soon at Ilao Ilao.

mango-froyo

Meanwhile I thought should try something with the mangoes I got as a carton. And I hope most of us love mango lassi, so this is like a frozen mango lassi or mango shrikhand, but without any added flavours. Just the mangoes and yogurt.

Mango frozen yogurt recipe

Recipe Cuisine: Indian | Recipe Category: Dessert
Prep Time: 20 Mins + 6 hrs freezing time | Cook time:0 mins pasta cooking time | Makes:5 | Author: Raks anand

Click here for cup measurements

Mango frozen yogurt recipe without ice cream maker. Simple ingredients and a rich dessert with mango and greek yogurt. I have used greek style yogurt, but you can use homemade curd too.

Ingredients

Greek style yogurt or hung curd – 1 & 1/4 cup
Mangoes, alphonso – 2
Sugar – 1/2 cup

Method

Slice the sides the mangoes along its seed. Scoop the pulp from the mangoes using a spoon.
Place it in a blender/ mixer along with sugar. Blend until sugar dissolves and becomes smooth.
Add yogurt and blend again so that both mixes well.
Pour into a box and cling wrap it. Freeze for an hour.
After an hour, take it out, scoop again into the mixer and grind again smoothly to break any crystals.
Again pour to the box and freeze for minimum 6 hours before serving.

Notes

If using homemade curd, hang it in a cheese cloth/ muslin cloth for an hour for the excess water to drain and use in this recipe.
The scooped mango pulp came around 1 & 1/4 cups roughly.
You can adjust the sugar quantity as per your taste, but when you taste it before freezing, it should be on sweeter side as after freezing, it tastes slightly lesser sweet.