Sunday, June 17, 2012

MANGO FROZEN YOGURT ( Without Ice-cream maker)


1 cup chopped Mango (or 1 medium sized mango)
2 cups Greek Yogurt(or plain yogurt strained through a cheesecloth to get rid of the excess liquid)
2 Egg yolks
1 Egg
4 tbsp Sugar
2 tbsp Honey
1/2 tsp vanilla essence


1.Toss in the chopped mangoes,2 tbsp of water and 1 tbsp Sugar in a non-stick pan.

2.Bring the mixture to a boil and keep stirring until the mangoes soften and become almost a pulp, but not completely mashed up ,so as to have a few pieces of mango to bite into.Set aside to cool.

3.Whisk together the egg yolks,whole egg,3 tbsp sugar and half a cup of strained yogurt/greek yogurt in a saucepan.

4.Cook this mixture over medium heat,stirring CONTINUOUSLY to avoid lumps from forming. The mixture can be removed from the heat as soon as it starts to thicken.

5.Whisk in the rest of the yogurt,vanilla essence and honey.Add the mango-pulp and stir until just combined.

6.Pour the mixture into a loaf tin lined with cling wrap for a Frozen yogurt loaf or any freezable container if you plan to scoop and serve. Cover well with a cling wrap or well-fitting lid. Freeze for atleast 4-5 hours.

Invert your frozen yogurt loaf onto a plate.

Slice and serve your homemade Mango Frozen Yogurt Loaf.

You can serve in scoops as well!


*You could add a tsp of lemon juice instead of the vanilla essence if you want.

*The result is "almost" crystal free and really creamy despite the fact that its so easy to make.


  1. i've to try this... for sure... i've some mangoes sitting and i've to do this... please let me know 1 thing, if i'm using normal yogurt and i strain it on the cloth, how much would i need to make the 2 cups greek yogurt?? thank u...

    1. Hope my reply's not too late,to be on the safer side use atleast 3 1/2 to 4 cups of yogurt and after straining,measure out 2 cups of the strained yogurt and use.I can't give you an exact measurement because it depends on the liquid content in the yogurt your using.You might find this link helpful to make greek yogurt from plain yogurt:

  2. hey,

    This blog is very great. I am impressed by your process in
    the ice cream.Thanks for sharing this tutorial.

    yogurt frozen

  3. hi dear... i went ahead and made it without seeing ur comment... :) i took around 2.5 cups, as my yogurt was thick enough and din take much time to get strained. the verdict - it did crystalize a bit, so i kept it out for sometime and then served it - it was really yummy... :) keep up the good work!!!

    1. Was it crystal free by the time you served it?? Crystalizing a 'bit' is fine,that's why I've mentioned that it's "almost" crystal free...unfortunately its never "completely" crystal-free unless we use an ice-cream maker..but I'm really glad to hear it turned out yummy and you enjoyed it & thank you for letting us know how it turned out...:)
      P.S.-please do share the pics if you've got any..we'd love to see them!

    2. hi... i do have a picture of it, though it din come out that well... i took it from my mobile, my hubby had gone with the camera. do lemme know how i can send it to u... :)

    3. Just send it to Rafeeda:)

  4. i love mangoes and thanks for this. this is great recipe. this is mouthwatering recipe. i like it.
    yogurt frozen


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