Mango Frozen Yogurt – a delicious recipe with egg yolks, sugar, heavy cream, milk, Greek yogurt, mangoes. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Whisk the egg yolks and sugar in a large bowl until light and fluffy.
2
Bring the cream and milk almost to a boil in a medium saucepan. Remove from the heat. Whisking constantly, gradually pour the cream mixture into the egg mixture. Return the custard mixture to same saucepan on low heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon. Do not boil. Transfer mixture to a large bowl; cover. Refrigerate until cold.
3
Stir the yogurt into the cold custard. Freeze the mixture in an ice cream maker according to manufacturer's directions. Add the mangoes when mixture begins to thicken. Continue to freeze in the ice cream maker until firm. Transfer the mixture to a 1 1/2-quart freezer-proof container; cover. Freeze for about 4 hours or until firm.
4
Scoop into glasses and serve with sliced mango.
702
kcal
Calories
43
g
Fat
56
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 None egg yolks, 3/4 cup sugar, 1 1/4 cups heavy cream, 1 1/3 cups milk, and more.
Yes, Mango Frozen Yogurt falls under the General category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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