Instant Mango Frozen Yogurt

March/April 2014

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It couldn’t be simpler to make frozen yogurt in a food processor. In this quick Greek frozen yogurt recipe, frozen mango and Greek yogurt are blended in a food processor to create a luscious, healthy dessert. If you want to make this starting with fresh mango, dice enough to get about 4 1/2 cups and freeze in a single layer until frozen solid.

Instant Mango Frozen Yogurt

Makes: 6 servings

Serving Size: 1/2 cup

Active Time:

Total Time:


  1. Combine mango, yogurt and sugar in a food processor. Process until smooth.

Tips & Notes

  • Make Ahead Tip: Freeze airtight for up to 1 week; let stand at room temperature to soften slightly before serving.


Per serving: 107 calories; 0 g fat (0 g sat, 0 g mono); 3 mg cholesterol; 22 g carbohydrates; 6 g added sugars; 20 g total sugars; 6 g protein; 2 g fiber; 20 mg sodium; 79 mg potassium.

Nutrition Bonus: Vitamin C (32% daily value)

Carbohydrate Servings: 1 1/2

Exchanges: 1 Fruit, 1/2 other carbohydrate, 1/2 fat-free milk

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