Vegan Mango Lime Fro-Yo

Make this Vegan Mango Lime Fro-Yo using only three ingredients. If you can get hold of Alphonso mangos then your frozen yoghurt will be the sweetest, most fragrant and refreshing treat you’ll make this summer.

Vegan Mango Lime Fro-Yo

When I was sixteen one of my close friends moved to Singapore with her family for a year. I seized on this opportunity to visit her during the school Easter holidays and had a brilliant time. But of all the things we did and experiences we had the three major memories about my trip are as follows.

  1. How amazing the food was at the food court in the mall.
  2. I had the worst sunburn of my life. Then the next day I went out and got sunburnt again. Ouchy.
  3. The only cure for sunburn, according to my friend’s mother was plenty of aloe vera on the skin and lots of frozen mango in the tummy.

Vegan Mango Lime Fro-Yo

We would halve our mangos and put them in the freezer in the morning. When we returned from our gallivanting around the city we dug into our frozen mango halves with a spoon. At first they were rock solid but half way through the fruit would yield and become the most delicious and deserved treat after a day in the smoggy heat. In my mind there is no better respite from a muggy June in the city than copious amounts of frozen mango. But just to take it up a notch I have been treating us all these past couple of weeks to this easy Mango Lime Fro-Yo.

Vegan Mango Lime Fro-Yo

This Fro-Yo has just three ingredients:

  • Mango
  • Lime
  • Coconut Yoghurt

As such the quality of the ingredients really matters.

Alphonso Mangos

Lately our local farmers’ market has had an Alphonso mango stall. Now in general Alphonso mangos are considered to be quite expensive but this isn’t always the case. On my recent Ocado shop I was astounded how much they charged me for two rock hard, bland and pale regular mangos.

The Alphonso mangos I bought from the farmers’ market were actually about a similar price, £7.99 for a box of six. Now the mangos might have been a little small but inside they harboured the most beautifully vibrant orange flesh and were the sweetest, creamiest and richest mangos I have ever tasted. When you are making a three ingredient mango fro-yo, Alphonso Mangos are the mangos you need.

However, playing devil’s advocate, I also made this fro-yo using my regular Ocado mangos. Then another version with the packets of pre-frozen mango. It has to be said all fro-yo iterations were still pretty fabulous so if you can’t get hold of Alphonso mangos. You can certainly make do and still be a happy bunny.

Vegan Mango Lime Fro-Yo

Dairy-Free Fro-Yo

I am not vegan but chose to make this Mango Lime Fro-Yo vegan stylee because dairy and I don’t always get on so well. If there is a recourse to switch up a recipe without compromising then I’m all for a dairy-free version. Plus using coconut yoghurt adds a little sweetness meaning that teamed with the luscious Alphonsos there is no need to add any extra sweetener.

Vegan Mango Lime Fro-Yo

How to make Vegan Mango Lime Fro-Yo

The recipe is so simple:

  1. peel and de-stone your mangos, cutting the flesh into cubes.
  2. Place in the freezer overnight
  3. Blend it the next day with the limes and coconut yoghurt.

Blending Tip: You might need to really push the mixture down to the blender’s blades and scrape the sides often as there is not a lot of liquid involved.

This fro-yo is best straightaway out of the blender when it’s very scoopable and smooth. However, you can decant it and place the fro-yo into the freezer for a couple of hours to firm up a little. The longer you leave it in the freezer though the more icy it will become.

Vegan Mango Lime Fro-Yo

In our house every season is fro-yo season but it’s pretty exciting now we are dangerously entering summer territory and there is absolutely no excuse not to be eating homemade fro-yo.

Vegan Mango Lime Fro-Yo

Are you looking for another easy vegan frozen treat?

Then why not try this Watermelon Mint Granita?

If you make Vegan Mango Lime Fro-Yo then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Vegan Mango Lime Fro-Yo
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5 from 1 vote

Vegan Mango Lime Fro-Yo

This Vegan Mango Lime Fro-Yo is made using just three ingredients. If you can get hold of Alphonso mangos then your frozen yoghurt will be the sweetest, most fragrant and refreshing treat you’ll make this summer.
Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: British
Servings: 6 people
Calories: 85kcal

Ingredients

  • 600 g frozen mango*
  • zest and juice of 2 limes
  • 250 g coconut yoghurt

Instructions

  • Place all the ingredients into the blender.
  • Blend on medium speed, pushing everything down to meet the blade and scraping the sides often until the fro-yo is smooth.
  • Eat straightaway or decant and place in the freezer for a couple of hours to firm up a little.

Notes

*If using fresh mango then peel, de-stone and cube the mango and place in the freezer overnight before using. I used Alphonso mangos in this recipe.

Nutrition

Calories: 85kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Cholesterol: 5mg | Sodium: 20mg | Potassium: 232mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1125IU | Vitamin C: 36.6mg | Calcium: 61mg | Iron: 0.2mg

SHOP THE RECIPE

The blender that I have been using these past seven months since Luke was kind enough to buy me one for my birthday is the Vitamix® Pro750 Food Blender, Copper UK Model. This blender is amazing! I loved the Kitchenaid blender I had before but my Vitamix produces the smoothest smoothies, most cohesive sauces and fantastic soups. I have been using it most frequently at the moment for making my iced matcha lattes and I now could not be without it. Okay, it isn’t cheap but if you have the budget for it and you are looking to be really spoilt then I really recommend it. Plus I love the colour!!

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Mango Turmeric Coconut Smoothie Pops

The current heatwave in London necessitates the need to cool down by whatever means. We Brits may not built for this weather, but that’s when these Mango Turmeric Coconut Smoothie Pops come into play.

Mango Turmeric Coconut Smoothie Pops {vegan}

I love it when a recipe is as intuitive as this one was. I spend ages deciding over which one of my recipes I should post here next. Too long. In fact I spend more time fluctuating between whether I should post my new layer cake, or maybe that granola bar recipe which I have been slaving over this past week than actually making, photographing or writing about any of my recipes. Haven’t I just posted a layer cake last week. Is it really granola bar season? I need to just pick one and go with it.

Mango Turmeric Coconut Smoothie Pops {vegan}

Or just let the recipe choose me. Yesterday morning Cole and I made these Mango Turmeric Coconut Smoothie Pops (Ice lollies? Popsicles? I spent a good half hour deliberating over that one too) in 10 minutes as he sat on my kitchen top repeating, “Whatssat?”
“Mango, darling.”
“Mango Mummy…..Whatssat?”
“Mango, darling”
“Mango Mummy…..Whatssat?”
You get the picture.

Mango Turmeric Coconut Smoothie Pops {vegan}

I had been wanting to make ice lollies for days to cool us both down in this incessant heat. Our tiny victorian railway cottage has taken on the form of a casserole pot, trapping all the heat in and braising us in our own juices. By 3pm after Cole has woken up from his lunchtime nap and I have calmed him down from the injustice of being cooked in his sleep, then spending any time actually doing anything rather than chucking ourselves into the nearest paddling pool is inconceivable.

Mango Turmeric Coconut Smoothie Pops {vegan}

Yesterday morning though, as I scoured the fridge for breakfast food I came across a long forgotten mango which still looked pretty good. Not a moment later I declared lolly time and with glee Cole watched as I dragged the blender over. He loves helping with the smoothies so blenders get a fine welcome in our kitchen.

I peeled and chopped the mango, prompting the above conversation, threw the flesh into the blender along with a tin of coconut milk for healthy fats, a bit of almond butter for healthy protein and a teaspoon of turmeric, thereby warding off any form of horrible disease which may be winging its way in our future direction.

Mango Turmeric Coconut Smoothie Pops {vegan}

I forgot momentarily that toddlers don’t understand the concept of patience so Cole was quite indignant that we couldn’t enjoy them right away, and I realised my mistake over making such a hoopla about making lollies, the indignance threated to topple into something more when I extracted his sticky little hands from inside the filled lolly mould. However it was all made better when I poured him out a little leftover smoothie mix into a cup and he could stick his hand into that instead. It was a fine choice making them in the morning though as it meant that by yesterday afternoon when Cole awoke from his nap I earned Mother of the Year by presenting my grumpy little gnome with the perfect icy treat for surviving this blistering heat. I had one too, and we enjoyed them whilst splashing around in the paddling pool.

Mango Turmeric Coconut Smoothie Pops

These deliciously cooling smoothie pops are full of good fats, protein and a teaspoon of turmeric.
Prep Time10 mins
Total Time8 hrs 10 mins
Course: Dessert
Cuisine: British
Servings: 8 pops
Calories: 136kcal

Ingredients

  • 1 mango
  • 400 ml coconut milk
  • 2 tablespoons almond butter
  • 1 teaspoon turmeric

Instructions

  • Peel the mango and cut the flesh into rough cubes.
  • Place in a blender with the rest of the ingredients and whizz until smooth.
  • Pour carefully into ice lolly moulds and freeze overnight or at least 8 hours.

Nutrition

Calories: 136kcal | Carbohydrates: 5g | Protein: 2g | Fat: 13g | Saturated Fat: 10g | Sodium: 7mg | Potassium: 181mg | Fiber: 1g | Sugar: 3g | Vitamin A: 225IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 1.9mg

If you want smoothie pops that look like mine then you can buy the Norpro Frozen Ice Pop Maker from Amazon. I have been using mine for two summers now and love it. It comes with some wooden sticks when you need more they are also easy to buy from Amazon.

If you want to know what blender we use which provokes such a raucous response from my son then it’s the KitchenAid Artisan Blender. I smashed the glass jug once so we were without it for a couple of months before I got my act together to buy a new one. The cheapo blender we used in the meantime did not compare. I was so happy to get my blender back. I’ve had it for years and use it nearly every day.

The images above are affiliate links which means if you decide you want to use these links to buy your ice lolly maker or blender then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. It’s just a way for me to fund my shopping list so if you do click through then many thanks!!

Mango Lime Pudding

Mango Lime Pudding is an ideal way to end a meal, both rich and refreshing, but also incredibly quick and easy to make in advance.

Mango Lime Pudding is an ideal way to end a meal, both rich and refreshing, but also incredibly quick and easy to make in advance.

This post is another update of an old post. This was the very last recipe I posted in my last weeks of pregnancy before having Cole and since my life had just turned upside down it was the one featured at the top of my home page for about four months before I felt able to get back to the blog. The old photos hold a particularly gruesome part of my heart as they were the worst ones I think I ever took so I have been keen to revisit this recipe for the past two years and give it the treatment it actually deserved. Below are the original words from back in May 2015 but the photos are resolutely new!

Mango Lime Pudding is an ideal way to end a meal, both rich and refreshing, but also incredibly quick and easy to make in advance.

This is the easiest pudding in the world and that suits me perfectly. If I can whip this up in 10 minutes at eight and a half months pregnant without needing to have a nap half way through then this is a cinch for anyone.

I have been eating mangos by the crate load lately, I can’t get enough of their rich sweet intensity. However, this current craving has led me to realise how lazy I am with fruit. I’ve always thought that I just wasn’t a big fan unless my apples were baked into a pie or my plums were encased by clafoutis but I have realised that actually fruit by itself is quite nice by itself, only before a meal though, never in lieu of dessert, but this is only the case if someone else prepares it for me.

Mango Lime Pudding is an ideal way to end a meal, both rich and refreshing, but also incredibly quick and easy to make in advance.

I will joyfully make all my pastry from scratch, eschew a bottled pesto for a quick five minutes chucking things in the blender, churn my own ice cream and preserve the season’s offerings in vinegars, chutneys and jams but when it comes to fruit for solitary consumption I have absolutely no patience for preparation. Mangoes may only take a couple of minutes to slice out the stone, hedgehog the flesh before cutting it out into neat cubes but it’s a job I will always give to Luke if he’s anywhere in the vicinity. The same goes for melon, it’s the seeds I just can’t be doing with. To my shame I have thrown out untouched melons bought with the best of intentions that have been abandoned for weeks through sheer laziness.

Mango Lime Pudding is an ideal way to end a meal, both rich and refreshing, but also incredibly quick and easy to make in advance.

My aversion to peeling, de-seeding and chopping has culminated in my recent habit of buying pre-prepared fruit from the supermarket to snack on. It’s something I’m desperately ashamed of since it’s abominably expensive, lazy beyond belief and probably contains an array of preservatives that I don’t want to know about.

Mango Lime Pudding is an ideal way to end a meal, both rich and refreshing, but also incredibly quick and easy to make in advance.

The good thing to know then that the cutting up of the mango for this dessert is the most taxing it gets. So you just have to get past that first initial step and as long as you have a blender your trusty friend will do the rest of the work for you. Which is good when all you feel up to doing lately is having a good nap.

Mango Lime Pudding is an ideal way to end a meal, both rich and refreshing, but also incredibly quick and easy to make in advance.

Mango Lime Pudding is an ideal way to end a meal, both rich and refreshing, but also incredibly quick and easy to make in advance.

Mango Lime Pudding

An ideal way to end a meal, both rich and refreshing, but also incredibly quick and easy to make in advance.
Prep Time15 mins
Total Time15 mins
Course: Dessert
Cuisine: British
Servings: 6 people
Calories: 279kcal

Ingredients

  • 3 mangos
  • juice of 1 lime
  • 150 g condensed milk
  • 250 ml extra thick double cream
  • 5 gelatin leaves

Instructions

  • First soak the gelatin by placing in a small bowl and just covering with cold water.
  • Whilst the gelatin is soaking peel and de-stone the mango. You should have about 500g of mango flesh.
  • Cube the mango and place in a blender with the lime juice, condensed milk and double cream. Blend until smooth.
  • Set aside whilst you heat up the gelatin by squeezing it to remove the excess water and placing the leaves in a small saucepan. Heat on low until the gelatin has completed melted and then stir quickly and evenly into the mango pudding.
  • Divide the pudding into six glasses then place in the fridge to set for at least a couple of hours or overnight.
  • Serve the mango puddings with a dollop of extra thick double cream on top and a grating of lime zest.

Nutrition

Calories: 279kcal | Carbohydrates: 27g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 66mg | Sodium: 52mg | Potassium: 263mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1570IU | Vitamin C: 30.9mg | Calcium: 107mg | Iron: 0.2mg

Fennel and Chicory Salad with Mango Vinaigrette

Fennel and Chicory Salad with Mango Vinaigrette
Mango vinaigrette was the first salad dressing I really took note of. Before then I just thought that dressing was a bit of oil and vinegar and there you go. I was still at school and for a treat our form teacher invited the eight of us in her form for lunch after Saturday morning school at her house. Although I’m not sure how much of a treat we thought it was at the time. She meant well but I’m sure she regretted it instantly as we probably took great advantage of her hospitality being bratty teenagers. There is one residing memory I have of this lunch though and that is the homemade mango vinaigrette she served with the salad. The vibrancy of the fruit standing up to the mustardy undertones and tang of white wine vinegar has always resonated with me every time that I have re-created this dressing in my adulthood.

Mango Vinaigrette

Mango is to me a winter fruit. It’s this time of year that I make my mango chutney and lately I’ve been blitzing up the fruit to dash into sparkling water as an alternative to my sorely missed evening gin and tonics. The bright orange flesh and tropicality seem to stick two fingers up at the drizzly weather, bringing sunshine into my grey kitchen.

To use the mango as a dressing ingredient the salad must be comprised of bitter leaves to balance the sweetness. Fennel and Chicory are perfect as their firmness are not overwhelmed by the heavy dressing which might be a failure of a more droopy leaf.

Although I love the mango at the moment I make variations of this salad all year round. It pairs beautifully with a seared tuna steak, with shredded roasted pheasant and when the season comes around again I will probably make huge bowls of it for our summer barbecues.

Fennel and Chicory Salad with Mango Vinaigrette

Like any salad it’s quick to throw together, save a bit of chopping. It’s imperative, and I cannot stress this enough, that you take the time over the slicing of the veg so that the fennel, chicory and onion are as thin as humanly possible. I can get a little bit overbearing about this in the kitchen but it is important so that you do not render the raw fennel and chicory indigestible. The salad should be a joy to eat and if the vegetables are too thick then it could be a bit of a chore.

With most salads I dress them moments before it hits the table but with this one I feel it benefits from half an hour to let the dressing soften the vegetables.

Fennel and Chicory Salad with Mango Vinaigrette

Fennel and Chicory Salad with Mango Vinaigrette

The strong herby notes of fennel and chicory are balanced by the sweet mango dressing in this full-bodied salad. Wonderful with chicken or fish.
Prep Time15 mins
Course: Salad
Cuisine: British
Calories: 797kcal

Ingredients

  • 1 fennel bulb
  • 2 red chicory
  • 1 red onion peeled and halved
  • 2 large handfuls rocket
  • 1 tablespoon white wine vinegar
  • ½ teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • 1 mango pureed (4 tablespoons needed)
  • 3 tablespoons olive oil
  • 1 tablespoon water

Instructions

  • Slice the fennel, chicory and onion extremely finely then toss them together in a large salad bowl with the rocket.
  • Pour in the white wine vinegar and salt and pepper into a screw-top jar then screw the lid back on and shake well until the salt has dissolved.
  • Add the Dijon mustard into the jar and shake again until combined.
  • Add the honey and shake once more until combined.
  • Add the pureed mango and shake again. The mixture will be quite thick.
  • Pour in the olive oil and shake well.
  • Finally add the water to thin the dressing down a little and give a final good shake so everything has fully combined.
  • Drizzle the dressing over the salad until all the leaves are just coated, you probably won’t need all of it, saving some for another day.

Nutrition

Calories: 797kcal | Carbohydrates: 95g | Protein: 18g | Fat: 46g | Saturated Fat: 6g | Sodium: 1663mg | Potassium: 4233mg | Fiber: 40g | Sugar: 41g | Vitamin A: 21695IU | Vitamin C: 154.8mg | Calcium: 626mg | Iron: 10.1mg

 

Mango Chutney

Mango Chutney is sweetly spiced and a wonderful accompaniment for Indian curries, cheese sandwiches or salads.

Mango Chutney
This is my first chutney of the year.  I managed to divest my laden larder with a good majority of pickles, jams and chutneys over the festive period but now it’s about the time where I start to build up my stores again.

If I am honest I made this chutney a few weeks ago when the calls of our local Fruit and Veg man hollering outside Finsbury Park asking us to ‘Taste the mango’ got the better of me.  I did want to taste the mango.  Then it reminded me how long it’s been since I had a good cheese and mango chutney sandwich.  Since I didn’t have any mangos in, I put the abundance of mangoes on the stall to good use and stirred up a very quick and fragrant chutney that afternoon.  I followed Diana Henry’s advice on mango chutney but did not carry through the hotness of her recipe, instead toning it down as I wanted to create something more subtle.

Mango Chutney and Cheese Sandwiches

Cheese loves a good mellow chutney or jam and mango chutney is a perfect partner. I particularly like a softly spiced version so that the delicate mango flavour isn’t powered out, bedding down nicely a good crumbly cheese.

This classic sandwich combination always reminds me of my mother who at the mere mention of mango chutney will without fail wax lyrical about a good mango chutney and cheese sandwich. And with good reason, a generous dollop of sticky chutney oozing out a toasted sandwich filled with gooey English cheddar is truly a magnificent lunch and reminds me a lot of my childhood.

How to use Mango Chutney

My current favourite use is to add a delicate amount to a salad of nutty emmental, cucumber and iceberg lettuce. All you need then is a drizzle of olive oil and some salt and pepper to finish it off. The mango chutney adds a lovely balance of sweet and sourness to this simple salad.

And of course, it would be remiss not to discuss how a lovely tablespoon of this chutney added to a homemade curry can provide its own dimension to the recipe, adding a mellowed sweetness to counteract your spicing.

Mango Chutney

If you are a chutney fan then allow me to suggest these pretty fab recipes:

Apple and Stem Ginger Chutney
Boxing Day Ale Chutney
Piccalilli
Courgette Relish

If you make this Mango Chutney then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Mango Chutney

A sweetly spiced chutney, aromatic with mango
Prep Time20 mins
Cook Time30 mins
Course: Condiment
Cuisine: Indian
Servings: 40 servings
Calories: 75kcal

Ingredients

  • 6 mangos
  • ¼ teaspoon whole cloves
  • 8 cardamom pods de-shelled
  • 1.5 teaspoons coriander seeds
  • 4 black peppercorns
  • 1 teaspoon black mustard seeds
  • 500 g onions diced
  • 500 g granulated sugar
  • 600 ml cider vinegar
  • 3 green chillies deseeded
  • 1/4 teaspoon ground nutmeg
  • 30 g fresh ginger diced finely
  • 2 limes

Instructions

  • Peel the mangos and cut the flesh of the fruit from around the middle stone. Chop the fruit into cubes, there might not be much uniformity from the flesh cut close from the stone. Set aside.
  • In a large preserving pan toast the cloves, cardamom seeds, coriander seeds, black peppercorns and mustard seeds over a low heat for a minute or so to release their fragrance.
  • Add the diced onions, sugar, vinegar and chillies to the pan, bring to a gentle simmer and cook through for about 10 minutes.
  • Add the mango, nutmeg, ginger and the zest of both of the limes. Bring to a boil, then simmer for about 20 minutes until the mixture is jam like.
  • Juice the limes then stir through the chutney for the last couple of minutes of cooking.
  • Decant into sterilised jars.

Notes

  • Adapted from Diana Henry’s Very Hot Mango Chutney in ‘Salt Sugar Smoke’
  • The chutney is best left for at least 4 weeks for the flavour to mature.
  • To sterilise the jars place the very clean jars you would like to use in an oven pre-heated to 140°C for 20 minutes. Sterilise the lids by dropping them into a saucepan of boiling water for 10 minutes with a splash of vinegar. I don’t sterilise my lids in the oven as they tend to ruin.
  • The chutney will keep up to a year if stored in a cool dark place.

Nutrition

Calories: 75kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 79mg | Fiber: 1g | Sugar: 17g | Vitamin A: 270IU | Vitamin C: 10.5mg | Calcium: 9mg | Iron: 0.2mg