My family loves frozen yogurt. When we still lived in Holland, MI we would often visit the local store that sells frozen yogurt (fro-yo, as its known) and have that as a dessert. I find, however, that store-bought ones can still be loaded with so much sugar and so may not necessarily be a healthier alternative to ice cream after all. I thought it would probably best to make one at home so you can certainly control the sugar content without sacrificing taste and ensure that it’s a truly wholesome dessert.
When we bought an ice cream maker, which doubles as a fro-yo machine too, I started experimenting on making homemade frozen yogurt. My first one was made with mixed berries (blueberries, raspberries, etc) as these yummy fruits are readily available in summer when you fancy frozen treats. I thought this time I would add some tropical flair into the mix by using fresh Mango puree. I didn’t have enough mangoes so I added some fresh raspberries to the mix. I pureed them both and strained the mixture afterwards to get rid of the seeds and extra mango fiber so everything is smooth. I added some lemon juice and honey for extra flavor and tang, too. My family loved it though my husband suggested that perhaps I should add some extra white chocolate chips next time – a topping we often add when we buy frozen yogurt. I though it was a great idea! That would make this even better! So when you want to make your own frozen yogurt this summer, why not make this fruity-licious Mango and Raspberry Fro-yo. 🙂
2 (17.6 oz) or 1 (32 oz) Low-fat Greek Strained Yogurt*
1/2 cup granulated Sugar
1/8 teaspoon Salt
1 teaspoon Vanilla Extract
2 Tablespoons Honey or Agave Syrup/Nectar
1 1/2 – 2 cups strained Mango and Raspberry Puree*
2 Tablespoons, Honey or to taste
Juice of 1/2 a small Lemon or to taste
*Either use a pre-strained yogurt (like Fage) so there’s no extra water or strain it first before you use it.
*1 1/2 cups will give a subtle mango-raspberry flavor so feel free to increase to up to 2 cups if you wish to make it more intense. Use ripe and sweet mangoes, if possible.
Whisk the yogurt with the sugar, salt, vanilla and honey or agave nectar in a bowl. Cover and place in the fridge while preparing the fruits.
In a food processor or blender, puree the mango and raspberries (together or separately). Strain to separate the seeds and fiber from the fruits. The puree should amount to at least 1 1/2 cups (up to 2 cups). Stir in the honey and lemon juice. Adjust to taste.
Mix with the yogurt mixture in the fridge. Pour the mixture into the ice cream maker and process according to the manufacturer’s instructions. You can enjoy your frozen yogurt right away. But should you want to freeze it longer, just let the yogurt soften a little before serving.
To make this without an ice cream maker, just place the yogurt mixture in a freezer-safe container. Cover and freeze immediately. After 30-40 minutes take out of the freezer then whisk to break up the ice crystals. Freeze again for another 40 minutes. Repeat the process one more time and then freeze finally for another 1-2 hours or until firm to your liking. Serve thereafter. 🙂 Enjoy!
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