Frozen Mango Yogurt ~ 3 Ingredient Dessert

Frozen Mango Yogurt

Frozen Mango Yogurt is an easy 3 ingredient dessert that only uses mango pulp and hung curds. Since the season is almost coming to end, the mangoes I used were little sour, so had to use sugar. Else if you are using sweet mango, then there is no need to add sugar.

I only made with a cup of pulp since I was making few more mango desserts. For easy serving, I used a muffin silicon tray for easy serving. The best part was that even Chinnu loved it without knowing this had yogurt. This is surely a very easy dessert to make and enjoy this season.

I have a pot of mint coming up, felt bad for plucking the leaves, however, I feel the yellow and green looks exceptionally good together. I didn’t want to repeat the same setup as this 3 ingredient Mango Icecream, which I simply love. Still, I think it did end up somewhat same.

This month has been little slow in terms of cooking for the blog as I seem to have become lazy. Hoping to pick up cooking the rest of the dishes soon. Enjoy this dessert meanwhile.

Frozen Mango Yogurt

Step by Step Pictures for making Frozen Mango Yogurt

Frozen Mango Yogurt

Ingredients Needed:

1 cup Mango Pulp
1/2 cup Hung Curds
1/4 cup Sugar

Wash and extract the mango pulp. Pulse couple of times to get a smooth paste.
Hung the curds overnight to get thick hung curds. Freeze the mango pulp overnight.
Keep the pulp and hung curds on the shelf for 5 mins. Then pulse both together to get a creamy mix, add the sugar and pulse again,
Freeze mango yogurt in muffin tray till it sets.
Serve with chopped mango pieces.

This joins my Kid’s Delight event, themed on themed on Frozen Food.

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Frozen Mango Yogurt
Frozen Mango Yogurt is a no cook easy 3 ingredient dessert made with mango pulp and hung curds and set in muffin tray for easy serve.
Frozen Mango Yogurt
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Rating: 0
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Rate this recipe!
Prep Time 10 mins
Passive Time Overnight freeze
Servings
Ingredients
Prep Time 10 mins
Passive Time Overnight freeze
Servings
Ingredients
Frozen Mango Yogurt
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Wash and extract the mango pulp. Pulse couple of times to get a smooth paste.
  2. Hung the curds overnight to get thick hung curds. Freeze the mango pulp overnight.
  3. Keep the pulp and hung curds on the shelf for 5 mins. Then pulse both together to get a creamy mix, add the sugar and pulse again,
  4. Freeze mango yogurt in muffin tray till it sets.
  5. Serve with chopped mango pieces.
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