Vegan Mango Lime Fro-Yo
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Make this super easy Vegan Mango Lime Frozen Yoghurt 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.
Why You’ll Love This Frozen Mango Yoghurt with Lime
- Very simple recipe.
- You can use fresh or frozen mangos.
- No additional sweetener is needed.
- This version is dairy-free as I use plant-based yoghurt.
- Gorgeously rich, sweet and creamy. A perfect alternative to ice-cream.
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.
- How amazing the food was at the food court in the mall.
- I had the worst sunburn of my life. Then the next day I went out and got sunburnt again. Ouchy.
- 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.
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 summer 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.
Ingredients Needed
Mangos. Alphonso mangos are an incredible choice if you can get hold of them. I have sourced mine from our local farmers' market before (obviously the mangoes themselves are not local since I live in London!) Aphonso mangoes harbour the most beautifully vibrant orange flesh and are so sweet, creamy and rich. Since you are only using 3 ingredients then the best mangoes you can access the better your frozen yoghurt will be. However, I have also made this recipe using regular mangos from the supermarket and also 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 with whatever you can get hold of and still be a happy bunny.
Lime. I use regular supermarket limes, although I always try to choose unwaxed.
Coconut Yoghurt. You can use dairy greek-style yoghurt but I like to make mine dairy-free so I choose plant based. I like the Coconut Collab. Natural.
How to make Vegan Mango Lime Fro-Yo
For full recipe instructions go to the recipe card at the end of this post.
Peel and de-stone your mangos, cutting the flesh into cubes and place in the freezer overnight
Blend it the next day with the limes and coconut yoghurt.
Expert Tips
Zest your limes before rolling them on your work surface and then juicing, so they warm up and release more juice.
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.
I use a high-speed blender but really you can use any stand blender as it blends very easily.
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.
More Homemade Vegan Ices You'll Love
This easy no-sugar Watermelon Mint Granita is the ultimate heat quencher. This icy summer treat is light and refreshing and completely sugar-free.
These Almond Butter Fudgsicles are an easy gluten-free and refined sugar-free treat to see us through the summer months.
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Vegan Mango Lime Fro-Yo
Ingredients
- 600 g mangos - fresh or frozen
- zest and juice of 2 limes
- 250 g coconut yoghurt
Instructions
- If you are using fresh mangoes then peel and de-stone them. Cut the flesh into rough cubes. Place in the freezer overnight.
- Place the frozen mangoes into a stand blender along with the juice and zest of the limes and the yoghurt.
- Blend on medium speed, pushing everything down to meet the blade and scraping the sides every so often until the frozen yoghurt is smooth and creamy.
- Eat straightaway or decant and place in the freezer for a couple of hours to firm up a little.
Notes
- Alphonso mangoes will produce the best version of this froyo but you can use any mangoes (fresh or frozen) that you have to hand. Make sure they are very ripe and juicy though.
- You can use regular greek-style yoghurt if you do not need it to be plant-based.
- This frozen yoghurt is at its most smooth and creamy directly from the blender.
- You can place in the freezer for a couple of hours to firm up to a more ice creamy texture.
- Store your frozen yoghurt in the freezer for up to 1 month. The longer you store it in the freezer the more icy it becomes.
Nutrition
Yum!
This dish looks creamy and delicious. Pure comfort food for sure!