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.

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 and 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 and as such the quality of the ingredients really matters. Lately our local farmers’ market (Stroud Green Market – where you can usually find me behind my cake stall when I’m not on maternity leave) has had an Alphonso mango stall. Now in general Alphonso mangos are considered to be quite expensive but 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, these are the mangos you need. However, playing devil’s advocate, I also made this fro-yo using my regular Ocado mangos and another version with the packets of pre-frozen mango and all fro-yo iterations were still pretty fabulous so if you can’t get hold of Alphonso mangos then you can certainly make do and still be a happy bunny.

Vegan Mango Lime 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. I don’t avoid it as such but if there is a recourse to switch it up without compromising on a recipe at all then I’m all for it. 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

The recipe is so simple, peel and de-stone your mangos, cutting the flesh into cubes. Place in the freezer overnight and then the next day blend it up with the limes and coconut yoghurt. 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 in there. But really that’s all there is to it. I like it best straightaway out of the blender, 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

Print Recipe
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.
Vegan Mango Lime Fro-Yo
Prep Time 10 minutes
Servings
6 people
Ingredients
  • 600 g frozen mango*
  • zest and juice of 2 limes
  • 250 g coconut yoghurt
Prep Time 10 minutes
Servings
6 people
Ingredients
  • 600 g frozen mango*
  • zest and juice of 2 limes
  • 250 g coconut yoghurt
Vegan Mango Lime Fro-Yo
Instructions
  1. Place all the ingredients into the blender.
  2. Blend on medium speed, pushing everything down to meet the blade and scraping the sides often until the fro-yo is smooth.
  3. Eat straightaway or decant and place in the freezer for a couple of hours to firm up a little.
Recipe 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.

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!!

The links above are affiliate links which means if you decide you want to click through to buy then Amazon gives me a small commission at no cost to you whatsoever. It’s just a way for me to fund the blog so if you do click through then many thanks!! To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like…

Watermelon Mint Granita

A glass of Watermelon Mint Granita on a table in front of plants

Watermelon Mint Granita

This easy no-sugar Watermelon and Mint Granita is the ultimate heat quencher. This icy summer treat is light and refreshing and completely sugar-free.

A glass of Watermelon Mint Granita on a table in front of plants

This is not so much a recipe but an idea on how to keep cool during these times when your house has turned into a hotbox and the outside air is muggy and unrelenting. I have never been one for the summer months, they stretch out endlessly with little respite between May and September. Days when you are free to enjoy the sun are interrupted by magnificent thunderstorms and although I am not commuting into central London at the moment I am only too familiar with the unpleasant experience of sweltering temperatures, no air conditioning and thousands of fellow passengers jammed up against you on the Piccadilly line.

Glasses of Watermelon Mint Granita on a table in front of plants

In our humid house the nights have been terribly uncomfortable lately and sleep has been infrequent with the electric fan constantly jarring any slumber. During the day I have become accustomed to lugging said fan with me from room to room and kitchen prep has been made challenging with its overbearing gustiness spraying caster sugar sandstorms across the floor.

Cubes of watermelon

So, suffice to say I never champion these heat waves as much as I’m supposed to. At the moment I am desperate to find ways to chill out, I am not so easily sated as the puppy is by dancing in the stream of the garden hose; but that is where this no-sugar Watermelon Mint Granita comes in. There is something so refreshing about sweet luscious watermelons anyway, then when it is jazzed up with a bit of garden mint the flavour sparkles. There is absolutely no need for sugar in this recipe as the watermelons are so rich and sweet this time of year that on these hot sticky days the simple fruit is all you need.

Watermelon Mint Granita in the blender

There is no more effort to this than simply blitzing the fruit and mint in the blender and popping the juice in the freezer. Although for such a casual recipe you do need to hang about the freezer for a couple of hours, giving it nudge every so often to break up the icy crystals during the freeze. It’s incredibly worthwhile though as the results instantly temper any inner heat and it’s sweetly moreish to boot. If you don’t want to eat it straightaway then once it has reached the right consistency you can just keep it in the freezer, but it will need to stand for about 10-15 minutes out of the freezer to become loose enough to portion out, unless you have an ice pick knocking around to help you out.

A tray of Watermelon Mint Granita

I have to say though, the one thing I do appreciate about the summertime is the amount of daylight we have. The ability to lounge in the garden all evening long seems so luxurious and when this time of day comes I add a slug of rum to transform my granita into a proper grown up slush puppy; a perfect way to usher in the hot and hazy nights.

A glass of Watermelon Mint Granita on a table in front of plants

Print Recipe
Watermelon Mint Granita
Easy no-sugar Watermelon and Mint Granita is the ultimate heat quencher. This icy summer treat is light and refreshing and completely sugar-free.
A glass of Watermelon Mint Granita on a table in front of plants
Course dessert
Cuisine British
Prep Time 15 minutes
Passive Time 2 hours
Servings
8-10 people
Ingredients
  • 1.5 kg watermelon
  • Small handful of fresh mint leaves
Course dessert
Cuisine British
Prep Time 15 minutes
Passive Time 2 hours
Servings
8-10 people
Ingredients
  • 1.5 kg watermelon
  • Small handful of fresh mint leaves
A glass of Watermelon Mint Granita on a table in front of plants
Instructions
  1. Remove the seeds from the watermelon and then blitz the flesh in a blender.
  2. Add the mint leaves and blend again.
  3. Pour the juice into a deep baking tray.
  4. Place into the freezer for 40 minutes, then remove it and with a fork break up all the ice crystals.
  5. Place back into the freezer for 30 minutes and once again, remove and break up the ice crystals with a fork.
  6. Repeat this a further 3-4 times until the watermelon has formed easy to move sweet icy snow.

SHOP THE RECIPE

To blend up the watermelon and mint in the recipe I used my trusty Vitamix® Pro750 Food Blender, Copper UK Model. It’s one of my most favourite kitchen appliances and I use it almost daily. 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!!

Some of the links above are affiliate links so if you decide to buy anything using the links then I will get a small commission from Amazon at no cost to you. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you liked this recipe then you may like…

Vegan Mango Lime Fro-Yo

Vegan Mango Lime Fro-Yo