Every mango season, I buy mangoes by the box, more than we can eat while they’re ripe. So I freeze some to save for after the season is over.
With a bag of frozen champagne mangoes still in my freezer and a tub of Greek yogurt I needed to use up before it went bad, this mango frozen yogurt was the obvious next pint.
It’s tangy from the Greek yogurt, sweet from the mango, and creamy enough to scoop straight from the pint. It only takes seven ingredients, and fresh mango works just as well if it’s in season where you are. If you like your froyo extra tangy, my Ninja Creami Plain Tart Frozen Yogurt is the simplest version.
Jump to:
- Why You’ll Love This Mango Frozen Yogurt
- What Is Mango Frozen Yogurt?
- Ingredients
- How to Make Ninja Creami Mango Frozen Yogurt
- Tips for Creamy Mango Frozen Yogurt
- 🍒Mix-In and Topping Ideas
- How to Store Leftovers
- Tools You’ll Need
- Recipe FAQs
- More Mango Ninja Creami Recipes
- Did you try this recipe?
- Ninja Creami Mango Frozen Yogurt
Why You’ll Love This Mango Frozen Yogurt
- Uses up what’s already in your kitchen. Frozen mango from last season and a tub of Greek yogurt that needs using are all it takes to get started. It’s an easy way to keep both from going to waste.
- Tangy and creamy at the same time. Greek yogurt gives it that classic froyo tang, and half and half smooths it out so it scoops like ice cream instead of turning icy.
- Fresh or frozen mango both work. Make it in summer with ripe mangoes, or any time of year with frozen ones.
- About 7 grams of protein per serving. That all comes from the Greek yogurt, with no protein powder or shakes added.
- Seven simple ingredients, no pudding mix. Mango, yogurt, half and half, sugar, vanilla, lime juice, and a pinch of salt. Nothing you’d need to hunt down.
What Is Mango Frozen Yogurt?
Mango frozen yogurt is a frozen dessert made by blending ripe mango with yogurt, a sweetener, and sometimes milk or cream, then freezing it until scoopable. It’s tangier and lighter than mango ice cream, since yogurt replaces most of the cream, and the mango gives it its natural sweetness and bright yellow color.
This version is made in the Ninja Creami with Greek yogurt and half and half, so it spins up thicker and creamier than the quick blended versions made with frozen mango in a food processor.
Ingredients
- Ripe mango: Mango gives this its flavor, color, and natural sweetness, so ripeness matters. Underripe mango tastes sour and flat once frozen. I used champagne mangoes, also called Ataulfo or honey mangoes. They’re sweet and smooth, without the stringy fibers some larger mangoes have, so they blend completely smooth. Fresh or frozen both work.
- Nonfat Greek yogurt: Greek yogurt brings the tang that makes it taste like froyo, plus protein and thickness. Because it’s nonfat, the base is fairly lean, which is why the half and half and sugar matter for texture.
- Half and half or any milk: This loosens the base so it blends and spins smoothly. Half and half adds a little fat for a creamier scoop. Regular or plant-based milk makes it lighter, but it may spin up slightly icier.
- Sugar: Sugar sweetens, and it also keeps the frozen yogurt softer and easier to scoop. Cutting it too far makes the pint freeze harder and turn icy, so I don’t recommend reducing it by much.
- Vanilla: A small amount rounds out the mango and softens the yogurt’s sharpness.
- Lime juice: Just a little brightens the mango and keeps the sweetness from tasting flat. Too much makes the base sour, so stick to the amount in the recipe card.
- Pinch of salt: Salt makes the mango taste more like mango and balances the sweetness.
How to Make Ninja Creami Mango Frozen Yogurt
- Blend the base. Add the mango, Greek yogurt, half and half, sugar, vanilla, lime juice, and salt to a blender. Blend until completely smooth and the sugar has dissolved. Any mango chunks left in the base freeze into icy bits.
- Fill the pint. Pour the mixture into your Ninja Creami pint, stopping at the max fill line. Overfilling can strain the machine and keep the blade from processing the pint evenly.
- Freeze for 24 hours. Put the lid on and freeze the pint on a flat surface for a full 24 hours. A tilted pint freezes unevenly, and a base that isn’t frozen all the way through comes out soft in the middle.
- Spin on Frozen Yogurt. Remove the lid, lock the pint into the machine, and run the Frozen Yogurt program.
- Respin if needed. If it looks dry or crumbly after the first spin, add a tablespoon or two of half and half or milk and run Respin until smooth.
Tips for Creamy Mango Frozen Yogurt
- Use the ripest mango you can. Ripe mango is sweeter and more fragrant, and that flavor is what carries through after freezing. Underripe mango tastes sour and muted once frozen, and no amount of sugar fully fixes it.
- Blend until the sugar dissolves. Rub a drop of the base between your fingers. If it still feels gritty, keep blending. Undissolved sugar can leave the finished frozen yogurt slightly grainy.
- Taste the base before freezing. Cold dulls sweetness, so the blended base should taste a little sweeter than you want the finished froyo to be. Mangoes vary in sweetness, so adjust the sugar or lime now if needed.
- Don’t cut back too much on the sugar. Sugar isn’t just for sweetness here. It keeps the frozen yogurt soft enough to scoop. A lean, low-sugar base freezes hard and can turn icy.
- Let the pint sit before spinning. Give it about 5 minutes on the counter, or closer to 10 if your kitchen is cold. A short thaw lets the blade cut through smoothly instead of shaving it into crumbles.
- Respin with half and half or milk, not water. If it comes out crumbly, add a tablespoon or two of half and half or milk and run Respin. Water adds iciness, while dairy keeps it creamy.
🍒Mix-In and Topping Ideas
Mango frozen yogurt is bright and tangy, so it goes well with crunchy, toasty, and a little spicy add-ins. For mix-ins, make a well down the center of the spun froyo, add them, and run the Mix-In program. Toppings go on right before serving.
- Graham cracker crumbs: Graham crackers and mango are the pairing behind Filipino mango float, and the crumbs add a buttery crunch. Mix them in or sprinkle them on top.
- Toasted coconut flakes: Coconut fits the tropical flavor, and toasting brings out a nutty sweetness that stands up to the tang.
- Chili lime seasoning: A light sprinkle of a chili lime seasoning like Tajín plays off the lime juice in the base and gives it a sweet, salty, spicy finish. Add it as a topping, not a mix-in, so it stays bright.
- Fresh diced mango: Use this as a topping rather than a mix-in. Fresh fruit freezes into icy chunks if it sits in the pint, but on top it adds juicy texture.
- Granola: Granola turns a scoop into a froyo bowl, and the clusters stay crunchy if you add them just before eating.
For more on what to add and when, see my guide to the best Ninja Creami mix-ins.
How to Store Leftovers
Before refreezing, smooth the top of the leftover frozen yogurt flat with a spoon. Peaks and holes can strain the blade the next time you spin, and a flat surface freezes more evenly.
Put the lid on and freeze the pint on a level surface. It will freeze hard again, so when you’re ready for more, let it sit on the counter for a few minutes, then run the Frozen Yogurt program again to bring it back to a scoopable texture.
If you added mix-ins, they’ll get broken down further on the next spin. To keep them crunchy, store the base plain and add mix-ins each time you serve.
Tools You’ll Need
- Blender: A blender purées the mango completely and dissolves the sugar. Chunks of mango or undissolved sugar freeze into icy or grainy bits.
- Ninja Creami Deluxe: This recipe is sized for the Deluxe’s 24 oz pint and uses its Frozen Yogurt program. If you have the original 16 oz Creami, use about two thirds of each ingredient.
- Extra Ninja Creami pints: Extra pints let you keep one ready to spin while another is freezing.
Recipe FAQs
Yes, both work. Fresh ripe mango is best in season, and frozen mango lets you make this any time of year. Either way, blend until there are no chunks left, since any pieces of mango freeze into icy bits.
I used champagne mangoes, also called Ataulfo or honey mangoes. They’re sweet and smooth, without the stringy fibers some larger mangoes have, so they blend completely smooth. Whatever variety you use, make sure it’s fully ripe.
I use the Frozen Yogurt program on the Ninja Creami Deluxe. If it looks crumbly after the first spin, add a tablespoon or two of half and half or milk and run Respin.
You can reduce it slightly, but sugar does more than sweeten here. It keeps the frozen yogurt soft and scoopable. Cutting too much makes the pint freeze harder and spin up icier.
Yes. This recipe is sized for the 24 oz Deluxe pint, so use about two thirds of each ingredient for a 16 oz pint: ⅔ cup mango, ⅔ cup Greek yogurt, ⅓ cup half and half, about 3½ tablespoons sugar, ¾ teaspoon vanilla, ¾ teaspoon lime juice, and a pinch of salt.
The full pint has about 28 grams of protein, or about 7 grams per serving, all from the nonfat Greek yogurt.
More Mango Ninja Creami Recipes
Looking for other recipes like this? Try these:
- Ninja Creami 3-Ingredient Mango Ice Cream
- Ninja Creami Mango Sorbet
- Ninja Creami Mango and Calamansi Sorbet
- Ninja Creami Mango Cardamom Ice Cream
Did you try this recipe?
Share how it turned out in the comments below, and if you loved it, share it on Facebook, Pinterest & Instagram.
Thank you! - Rose
Ninja Creami Mango Frozen Yogurt
Equipment
- 1 Blender
- 1 Ninja Creami Deluxe
- 1 24 oz Ninja Creami pint
Ingredients
- 1 cup ripe mango diced or puréed (fresh or frozen)
- 1 cup nonfat Greek yogurt
- ½ cup half and half or any milk
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lime juice
- Pinch of salt
Instructions
- Add the mango, Greek yogurt, half and half, sugar, vanilla, lime juice, and salt to a blender. Blend until completely smooth and the sugar has dissolved.1 cup ripe mango, 1 cup nonfat Greek yogurt, ½ cup half and half or any milk, ⅓ cup granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon lime juice, Pinch of salt
- Pour into a Ninja Creami pint, stopping at the max fill line.
- Cover and freeze on a flat surface for 24 hours.
- Remove the lid, lock the pint into the machine, and spin on Frozen Yogurt.
- If it looks dry or crumbly, add 1 to 2 tablespoons of half and half or milk and run Respin.
Notes
- Thaw before spinning: Let the frozen pint sit on the counter for about 5 minutes, or closer to 10 if your kitchen is cold.
- Milk options: Half and half makes it creamier. Regular or plant-based milk makes it lighter.
- Mango: Champagne (Ataulfo) mangoes blend the smoothest, since they have no stringy fibers. Use fully ripe mango for the best flavor.
- 16 oz Ninja Creami: Use about two thirds of each ingredient.
- Mix-ins: Add graham cracker crumbs or toasted coconut with the Mix-In program after spinning.
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