Ever since I broke in my ice cream maker with some plain tart frozen yogurt a few months ago, I’ve been wanting to jazz up the original recipe with some fruity flavors. And since mango is one of my mom’s favorite fruits, I chose a mango puree to incorporate into the fro-yo so I could give her a pint on Mother’s Day. After tasting the finished product though, I instantly regretted giving it away — it was just so good! Thankfully the recipe is super easy and doesn’t take much to recreate :)

The base is strained 2% plain Greek yogurt mixed with sugar — really couldn’t be easier. As I said in my original post for the plain version, the combination of this thick yogurt with sugar is delicious even before its whirl in the ice cream machine. The addition of mango puree helps sweeten the yogurt a bit while still maintaining the tart bite that I love so much in plain yogurts. In short — if you love mango, you’ll love this frozen yogurt.

I didn’t find this frozen yogurt very photogenic, but don’t let my poor food styling skills deter you from making this recipe. It may not have all the bells and whistles of a decadent layer cake or a cute cupcake, but this blog isn’t all about photography, taste is important too! After some frustration taking pictures, I couldn’t help myself from just giving up and devouring the subject…

I’ve found that homemade frozen yogurts tend to freeze pretty solid and take awhile to soften up, so I added a shot of triple sec (it’s what I had on hand, mmm margaritas) to try to prevent some freezing. Not sure if it helped dramatically, but I like to think so!

Tart Mango Frozen Yogurt

For the base:
2 32oz containers of plain 2% Greek Yogurt
3/4 cup granulated sugar
1 shot Triple Sec (optional)

For the mango puree:
2 medium mangoes (makes about 2 cups once pureed)
1/2 cup granulated sugar
Juice of half a lime

– Make sure your ice cream machine has been in the freezer for at least 12 hours
– Strain the yogurt beforehand by putting yogurt in a colander/strainer lined with paper towels and placed in a large bowl. Allow yogurt to strain overnight for maximal thickness.
– Prepare the puree by pureeing the mangoes in a blender, adding the sugar and lime juice, and then bringing the mixture to a simmer over medium heat.
– Transfer puree to the fridge and allow it to cool completely (at least 1 hour)
– Once the yogurt is strained, transfer to a bowl and whisk in the 3/4 cup of sugar and triple sec
– Transfer yogurt mixture to an ice cream machine for half of the manufacturer’s suggested time, then adding the mango puree at the halfway mark. Continue running the machine for the remaining suggested time. (I did 15 minutes without the puree, and 15 minutes after it was added, but pay attention to your machine to get your desired consistency)