This Mango Coconut Frozen Yogurt is creamy, fruity, and just the right amount of sweet.
It’s a super easy, no-churn recipe that comes together in minutes—then the freezer does the rest of the work!
You’ll love how refreshing it is, and kids will go crazy for it.
Plus, it’s made with simple, wholesome ingredients, so you can feel good about every bite.
Let’s make some!
What You’ll Need
- 2 cups fresh mango, diced
- 1 ½ cups Greek yogurt (full-fat for extra creaminess)
- ½ cup coconut milk (full-fat for the best texture)
- ¼ cup honey (or maple syrup)
- 1 teaspoon vanilla extract
- ½ cup shredded coconut (unsweetened)
Pro Tips
✅ Use ripe mangoes – The riper, the sweeter! If your mangoes are tart, you might need a little extra honey.
✅ Blend until smooth – A silky texture makes all the difference. If you like chunks of mango, blend less.
✅ Freeze for at least 4 hours – This lets the yogurt firm up perfectly. If it’s too hard, let it sit for 5–10 minutes before scooping.
✅ Toast the coconut – For extra flavor, toast the shredded coconut in a dry pan for 2–3 minutes until golden brown.
✅ Want it extra creamy? – Stir in a little more coconut milk before freezing.
Tools You’ll Need
- Blender or food processor
- Mixing bowl
- Measuring cups & spoons
- Freezer-safe container with a lid
- Spatula
Substitutions & Variations
- No Greek yogurt? Use regular full-fat yogurt, but it will be a little softer.
- Dairy-free? Swap Greek yogurt for coconut yogurt.
- No honey? Maple syrup or agave work great!
- Extra tropical? Add a splash of lime juice or a handful of pineapple chunks.
Make-Ahead Tips
- You can blend everything ahead of time and store it in the fridge for up to 24 hours before freezing.
- Once frozen, store in an airtight container for up to 2 weeks.
How to Make Mango Coconut Frozen Yogurt
1. Blend the Ingredients
In a blender, combine diced mango, Greek yogurt, coconut milk, honey, and vanilla extract. Blend until completely smooth.
2. Stir in the Shredded Coconut
Pour the blended mixture into a bowl and gently stir in the shredded coconut for a little texture.
3. Freeze the Yogurt
Pour the mixture into a freezer-safe container, smooth out the top, and cover with a lid or plastic wrap. Freeze for at least 4 hours or until firm.
4. Scoop & Serve!
Let the frozen yogurt sit at room temperature for about 5 minutes, then scoop into bowls and enjoy!
Leftovers & Storage
- Store in an airtight container in the freezer for up to 2 weeks.
- If it gets too hard, let it sit at room temperature for 5–10 minutes before scooping.
Time to Dig In!
This Mango Coconut Frozen Yogurt is tropical, creamy, and so easy to make. Perfect for hot days, family desserts, or even a healthy snack. Give it a try and let me know in the comments how it turned out—or if you added your own twist! 🍨✨
