Last Friday, I stepped off the plane from Montana into Kansas City summer. Ninety degrees and sunny. I ditched my jacket and daydreamed about all the summery outfits I’d rather be wearing while I waited for the bus to take me back to my car. Acclimating to skin-prickling heat is never a pleasant process, but I am so ready for non-stop sunshine and long afternoons by the pool.
I’m also ready for some frozen treats! I’ve had mango on the brain lately (remember those mango spring rolls and that mango salsa?), so when the idea to make a frozen version of a mango lassi popped into my head the other day, I got right to work. Mango lassis are super refreshing blended mango and yogurt drinks. I always make room for one when I visit an Indian buffet.
This frozen yogurt version is just as refreshing as the traditional version, if not more so. It’s smooth, creamy and scoopable right from the freezer, thanks to honey’s mysterious anti-freezing properties (can someone explain the chemistry behind that?). Fresh mangos can be a little pricy and difficult to work with, so I recommend using frozen mango so you can save money and skip the slicing steps!
This frozen yogurt is super creamy by design. Full-fat yogurt’s lower water content and higher fat content is key, so don’t use low fat. You’ll also cook the mangos with honey for a while to get rid of excess moisture that would otherwise make the frozen yogurt more icy. Then you’ll blend the mixture in a blender (a food processor might work as well) and chill it completely (you always want your ice cream mixture to be super cold in order to avoid ice crystal formation).
Last but not least, you need to use two-thirds cup honey to achieve scoopable-from-the-freezer consistency. Any less and you’ll have to let it rest on the counter for a while. Cheers to summertime!
2-Quart Cuisinart Ice Cream Maker
Vitamix Professional Series 750 Blender (c/o)
Glasslock Storage Container
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Mango Lassi Frozen Yogurt
- Author: Cookie and Kate
- Prep Time: 5 mins
- Cook Time: 45 mins
- Total Time: 50 minutes
- Yield: 1 quart 1x
- Category: Dessert
- Cuisine: Indian
Creamy mango frozen yogurt made with all-natural ingredients! This mango fro-yo is so delicious and healthy, too. Recipe yields 1 quart frozen yogurt.
Ingredients
- 16 ounces mango chunks (1 pound), frozen or fresh
- ⅔ cup honey
- 1 small lime, juiced
- ⅛ teaspoon salt
- 2 cups full-fat yogurt, chilled
Instructions
- In a medium saucepan, combine the mango (frozen or fresh), honey, lime juice and salt. Bring the mixture to a gentle boil over medium heat. Reduce heat to maintain a simmer, then cook, stirring occasionally, for 15 minutes.
- Remove the mango mixture from heat and let it cool for a few minutes. Purée the mixture in a blender until it is completely smooth.
- Transfer the mixture to a bowl (using a larger bowl will help the mixture cool faster) and refrigerate it until the mixture is thoroughly chilled. You can let it cool in the refrigerator for a few hours, or even overnight, or speed up the process by placing the bowl in the freezer, stirring every 15 minutes or so, for about 45 minutes.
- Mix together your chilled mango mixture and chilled yogurt, then freeze the mixture in your ice cream maker according to your manufacturer’s instructions. Serve immediately for a soft serve texture, or transfer the frozen yogurt to a freezer-safe container and freeze for several hours for a scoopable consistency.
Notes
Recipe adapted from my blueberry frozen yogurt.
On the yogurt: I used Trader Joe’s European-style organic full-fat yogurt (my favorite kind). I *think* full-fat Greek yogurt will work as well, but there’s a chance the mixture will be too thick to churn. Let me know if you try!
A note on ice cream makers: I love-love-love my 2-quart Cuisinart. If you don’t have an ice cream maker and don’t want to buy one, here are a couple of methods that might work for this frozen yogurt (I haven’t tried them): how to make ice cream with a food processor (tips from Jeni Britton) and how to make ice cream without a machine (by David Lebovitz).
▸ Nutrition Information
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Rachel
Why the full fat yogurt? Would it work with low fat or non fat?
Rachel
Kate
Hey Rachel, full fat will make a creamier fro yo. I wouldn’t try non fat but low fat might work fine.
Alena
Would greek yogurt work with this recipe, i have a bunch that i need to use up! Thanks, looks really tasty!
Kate
Hi Alena! I think it will probably work fine, but I haven’t tried.
mila furman
OH WOW! This looks so perfect for summer! I am loving every single bit of this!!! YUM! I love mangos!
Trui
Would this recipe be possible without an ice cream maker?
Kate
Hi Trui, possibly. I just added a couple of links to methods that might work in my recipe notes.
dixya | food, pleasure, and health
this is just wonderful…i bought an icecream maker on a whim but hardly use it. its time i make some froyo.
Kate
Perfect!
Tessa Crowl
OMG, I’m obsessed with mango lassis! I’ve never tried to make one before, but now I will! :D
Catherine Jones
Love your website! There are few food sites that I follow, but yours ALWAYS has appealing, fresh, delicious ideas and recipes. Thanks for taking the time to share your creations. Your photographs are simply stunning as well :)
Kate
Thank you so much, Catherine! :)
Lauren
I need to get an ice-cream machine o smelting similar because this sounds INCREDIBLE!
Julie
I would like to echo Catherine J. Your emails are a delight to receive. The recipes are chock full of nutrition yet not overwhelming to make. Your pictures are simply beautiful (you have a talented eye for framing and you communicate well through imagery) with just enough interesting text to go along with them.
I am so not vegetarian but I have been loving being able to try your recipes. Thanks for making tasty, healthy food accessible.
My son LOVES mango. Do you think it would work to transfer the mixture to popsicle molds instead of the ice cream maker?
Kate
Julie, thank you! Your comment really brightened my day. I’m so glad you’re enjoying my recipes! Yes, I think these would make fantastic popsicles. Please let me know if you give that a try!
Julie
I made the recipe as followed up to the point where it was ready go into the ice cream maker. At that point, I put it in popsicle molds. In the midst of that, I tasted a bit of the mixture and it was soooo good. The only thing that kept me from drinking it all was imagining my son’s totally disappointed face when I told him there would be no popsicles. :) I put the finished popsicles in the freezer over night. My son and husband love them! I do think they were a bit soft so I might use a bit less honey next time and see if they keep their popsicle shape a bit better. Thank you for the great recipe. This is a keeper. I want to try your Blueberry Frozen Yogurt next.
Julie
Made the Popsicle with 1/2 cup honey and they turned out great. And I found I used Popsicle makers from IKEA that were perfect size for young ones. Definitely will be making this recipe again and again.
Kate
Thanks, Julie! Glad to hear it!
Peta
Great to have follow ups! xx
Cassie Tran
Does the fat give the yogurt its creaminess? Or can you do nonfat?
Kate
Yes, it definitely helps. I think you could use nonfat for less creamy results. Full fat yogurt isn’t nearly as fattening as the name implies, though. :)
Hermione
This looks wonderful and perfect for all of the hot weather we are having! It also looks great for children too, my nephew would love it! H x
Kate
Thank you, Hermione! Hope your nephew loves the froyo!
Katrina @ Warm Vanilla Sugar
In love!! A good mango lassi is the best!
Gaby
Wonderful…perfect for a treat back from the pool!!
Medeja
Mango ice cream.. It must be so good!
Dumpling Love (@cscc28)
I am beelining to put my churning bowl into the freezer to make this asap!!!!! Thank youuuu!!
Kate
Hope you love the froyo!
Erin
This looks amazing! My 6 year old is obsessed with both ice cream and mango lassis so I can’t wait to combine them! Also, honey doesn’t freeze because there isn’t a high enough water content :)
Kate
Aha! Thank you, Erin.
Julie
Yeah, it is the high sugar content that keeps honey from freezing (sugar requires a lower temp to freeze) and also from going bad. Honey can last thousands of years because there is too much sugar for any bacteria in honey to survive.
Kate
Well, there you go! Thanks, Julie! So glad your popsicles turned out well, too. I bet they will be just right next time, with a little less honey.
Anne
this looks delicious! I just returned from my trip to Bali and had lots of Lassi there. Turning it into ice cream is just brilliant!
Kate
Thanks, Anne!
Emily | Gather & Dine
Looks so creamy and smooth! I love this!
Maureen
Hi,
Can you explain why the lime juice is needed? How does it aid in making the frozen yogurt? Could it be substituted for lemon juice? Thanks.
Kate
Hi Maureen, I only added it for flavor. Feel free to omit it or substitute lemon juice.
Maureen
Thank you! I’m planning on making strawberry fro-yo using the food processor method. :)
claudia
Hi Kate,
I made this with greek yogurt on sunday (lowfat because that was all I had) and it came out delicious! It froze quite hard, but I think we just will need to let it sit for a few minutes before we eat it.
Thanks for the recipe!
Selena
Nutritional content?? I’m on a diet but I want this so bad!
Kate
I’m sorry, I don’t provide nutritional details because they can vary so much in home cooking! Please feel free to run this recipe through a calculator like myfitnesspal.com.
Joanne
I’ve made mango lassi popsicles before, but I suspect that inhaling it as frozen yogurt would be EVEN BETTER. Need this!
Kate
Ohhh, I’m making popsicles next!
Lisa @ Healthy Nibbles & Bits
There’s nothing better than enjoying a frozen treat after a long summer’s day! This mango lassi frozen yogurt looks divine, Kate!
r.a.
As soon as you posted this recipe I knew it would be wonderful. Today was a family birthday that required something special so I made this delicious yogurt. This was quite a hit, thank you for another great recipe!
Kate
Delighted to hear it! Thank you, R.A.!
Anissa
We’re doing an Indian spread for tomorrow’s 4th of July dinner, so this would be a PERFECT fit to go along with the food and the hot Texas summer weather! I even got an ice-cream maker for my birthday a few weeks ago, so this’ll be a great opportunity for me to use it. I may try adding a teeny pinch of saffron to the cooking honey/mango/lime juice/salt and see if that tastes good. Thanks for the great recipes, Kate! I’ve recently discovered your website and even though I’m not vegetarian, I’m trying to eat more hearty and yummy meals that are veg-heavy.
Kate
What a fun idea! Hope it turned out great, Anissa!
Kat Frost
I made this with mangoes the first time (and it was delicious!), but the next time I was craving something with more zing, not as rich and heavy. So I subbed the mango for pineapple, and it was too-good-to-be-true good! It hit the spot. Thank you x1,000,000 for this recipe, Kate!
~ Kat
Kate
Ohhh, I love the idea of pineapple frozen yogurt! Thanks, Kat!
Autumn
mmmmm mmmmm good!! so I made this awhile ago and just finished it as I sit on the couch binge watching Game of Thrones! I was sad to take that last bite and figured I should let you know ;)
do you think you could sub any frozen fruit in place of the mango? curious to try other flavors. thanks for another delish recipe girl!!
Kate
Hey Autumn!!! I’m sorry for my delay. So glad you enjoyed this one. I have heard that pineapple works great. I bet pretty much any frozen fruit would work well, though!
Bushrah @Recipestable
OMG, seriously cant take my eyes from those clicks,super tempting mango frozen yogurt..
Julie
Tried the recipe this time with a pound of frozen strawberries, 1/2c honey, the lime (might up the lime since I wasn’t able to taste it in this batch) and low fat yogurt. Poured it into popsicle trays. They were very strawberry and very delicious! So glad to be able to give my son frozen treats that isn’t full of processed sugar and dyes. Per an earlier comment, I plan to try pineapple next. Thanks for an easy and versatile recipe for delicious popsicles.
Julie
BTW, don’t miss the salt in the popsicles.
George
Hi Kate,
I am in the process of making this recipe. I just finished simmering the fruit. However a lot of liquid has accumulated during the cooking process. Should I remove the liquid or include it with the fruit mixture?
Clare
Sounds yummy! I have seen other recipes that don’t call for you to cook the mango, lime, honey and salt. I was wondering why your recipe did call for cooking it. Thanks!
Brittany
I love mango lassies, but the honey flavor totally overpowered the mango flavor and nobody in my home liked it even though the texture was nice and creamy. Disappointing. Next time I’ll try a recipe that uses sugar.
Amy
Hi,
I tried the recipe. The honey was overpowering. No mango flavor. And I would strain the mango puree. The pulp was unpleasant to eat.
Kate
I’m sorry to hear that you didn’t love it, Amy. It sounds like you used some bad mangos. I have made mango puree a lot lately and there has never been any unpleasant pulp.
Heidi Kokborg
This looks so good! :)
Mike
I hate to differ with you but your yogurt and mango recipe absolutely was putrid. Don’t know where your taste buds are coming from but they’re definitely not like mine. Yuk!
I think it would’ve been much better with sugar instead of honey.
Emily
I agree with Mike. We couldn’t take more than a few bites without feeling sick. Boiling honey takes away from the value of eating it anyhow, so sugar would be just as good? And maybe like a lot less? Sorry!
Ashna
My mum is crazy about Mango lassi.
The recipe falls in perfectly, added to my to try list :)
Kate
Wonderful! Let me know how she likes it, Ashna :)
Pat
Calories and servings sizes
Kate
Hi – Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
Richard
A mango lassi needs a dash of cardamom. It doesnt take much but really sets off the lassi. One of my favorite drinks.
Kate
I’ll have to try that!
Tulea
This sounds so yummilicious!! Would agave work in place of honey? If not, is raw honey or liquid preferred?
Suzanne
Another addition I have used is coconut cream, instead of yogurt.
Nicole Marr
Just made this using my Hamilton Beach ice cream maker. Very disappointed so far. The metal ice bucket was in the freezer for over 2 days yet this never froze past a really cold yogurt, even after churning for close to an hour. I’ve put it in a container in the freezer so I hope it turns out tomorrow.
Kate
Nicole, I hope your frozen yogurt turned out ok! Honey does produce a softer frozen yogurt (or ice cream). I love that factor, though, because it means that I can scoop out froyo straight from the freezer. I wonder if your ice cream bowl just isn’t up to snuff for a recipe like this, and if so, I’m sorry! I didn’t know that was a factor.
Jamie Young
The best frozen yogurt recipe I’ve ever made. Perfect color, perfect texture, perfect flavor. For the record, I used creamed honey because that’s what I had, and my own homemade whole milk yogurt.
James K
Don’t put your honey in when heating! Add that to the cold ingredients! Never heat honey!
Agatha
I used this recipe as a starting point. I substituted 1/2 cup sugar for 2/3 cup honey because I was concerned about it not hardening, about the honey flavor being too dominant and about it being too sweet. I forgot the salt which did not affect the taste, I don’t think, but which may have made the end product harder. I used Chobani whole milk greek yogurt. On a whim I added in two smashed bananas before freezing. I then had far more yogurt mixture than would fit in my Cuisinart ice cream maker which holds only 1 or 1 1/2 quarts not 2. I really liked the banana flavor with the mango and lime. Next time, I think I’ll make the mango puree of 1/2 pound of mango, all the lime juice, a tablespoon of my lightest honey and a table spoon or two of sugar, and I won’t forget the salt. I may also use the cardamom next time that one of the comments suggested and add it to the puree. I’ll then also use the two bananas. I’m not rating the recipe since I didn’t quite follow the recipe. This was my first effort at frozen yogurt and I was pleased except for things that were my own fault–like ending up with too much yogurt mixture for the ice cream maker and forgetting the salt. I’m a fan of tangy less sweet frozen yogurt like Pinkberry and prefer to drizzle a little honey on top rather than make the yogurt itself very sweet. My current batch is a little sweeter than that even with the reduced sugar–probably in part because banana added sweetness as well.
Krista
This is one of my all-time favorite ice cream recipes! I made it several years ago and have been craving it ever since; finally got a chance to make another batch (beautiful mangoes + the right yogurt available at the store) and it’s just GLORIOUS. I didn’t realize there was a blueberry version and I will absolutely be trying that one, too. Thank you!
Kate
That’s great, Krista! Thanks for sharing. Let me know what you think of the blueberry too!
Ibsen
greeting
could I use dried mango instead ?
if the answer is “Yes” how much instead of 1 pond frized mango?
Kate
Hi, sorry you need frozen for this. Dried won’t be the same.
Carrie
I LOVE almost every recipe you have! Your recipe book is tabbed and bulging from additional recipes I’ve printed that are not in your book! …hence my question! It seems you have removed the ‘print’ feature on your recipes? It makes it really convenient to have them on hand, printed and ready to go when I want to make ‘that’ meal! : )
Kate
Hi Carrie, I haven’t removed it, it’s just not currently working at the moment. I’m hoping to have it fixed soon!
Carrie
Ok! Good to know! Thanks so much for replying
Shawn
Hi Kate, can I make this using heavy cream instead of yogurt? If so, would the overall directions change?
Kate
Hi Shawn, you could try it, but I’m not sure without trying it.
Katie
My tree is making a bumper crop of apricots this year so I made apricot froyo! I used a scant 4 cups of apricots, but I think more would have made it more flavorful.
Melanie Adams
Made this yesterday – it’s SOOOO good! I used Cabot 10% milkfat Greek Yogurt and it gave it such a smooth and creamy feel. The honey did indeed keep it from getting too firm and combined with the mango was so delicious. I may experiment with a slightly lower fat yogurt (though 10% is still way better than the 30 something you get with heavy cream!) and slightly less honey (was a little too sweet with the very ripe mangoes) but it was absolutely delightful and I will definitely be making this again! Thanks Kate!
Kate
You’re welcome, Melanie! I appreciate you taking the time to review.
Cheryl
Fantastic, easy and refreshing. Thank you so much Kate.
Kate
You’re welcome, Cheryl! Thank you for your review.