2 Ingredient Mango Frozen Yogurt

Name: 2 Ingredient Mango Frozen Yogurt
Prep time: 5 min
Total time: 5 min
Yield: 2
Cuisine: Dessert
Ingredients: 1 cup plain Greek yogurt; 1 cup frozen mango

By: Liz ThomsonUpdated on September 2, 2026

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This 2 ingredient mango frozen yogurt is a quick and easy treat, perfect for summer nights! You can make sweet, creamy frozen yogurt with your blender or food processor!

If you’ve been reading my blog for a while then you know I’m kind of a frozen yogurt addict. It doesn’t matter the season or the temperature, I can’t turn down a cup of the cold stuff. A late-night walk often ended at Sweet Frog. But now? I can make it at home!

Frozen Yogurt Ingredients

All you need are two ingredients: frozen fruit and yogurt. I made this recipe with frozen mango but you can also make it with strawberries, blueberries, or any other frozen fruit! Depending on the sweetness of your yogurt, you may want to add a little bit of sweetener as well. I recommend tasting it after blending then adding sweetener if needed.

Which Yogurt Should I Buy?

Plain Greek yogurt is my pick. It’s thicker than regular yogurt and has more protein per serving, so it feels like a real snack rather than a sugar crash. At the grocery store, look for simple ingredients (milk and live cultures, that’s it). Whole milk Greek yogurt gives you the creamiest result; nonfat comes out a little icier. Vanilla yogurt works too, just skip the extra sweetener. Dairy-free coconut or almond yogurt will blend fine but ends up softer, so eat it right away.

Easy Ways to Change It Up

Once you’ve got the base down, it’s fun to play with. A few favorites:

Lime: A squeeze of lime juice (about 1 teaspoon) plus a little zest makes the mango taste even brighter.
Honey: If your mango isn’t super sweet, blend in 1 to 2 teaspoons of honey or maple syrup. Taste it first, you might not need any.
Salt: A tiny pinch (1/8 teaspoon) sounds strange in a dessert, but it makes the fruit flavor pop.
Mango lassi style: Add 1/4 teaspoon of ground cardamom and a splash of milk for a frozen twist on a mango lassi.
Swap the fruit: Frozen raspberries, strawberries, or blueberries all work with the same 1:1 ratio.
Make it a sandwich: Press a scoop between two soft cookies and freeze for 20 minutes.

Do You Need an Ice Cream Maker?

Nope. This is a no-churn recipe, so there’s no ice cream maker or ice-cream machine involved. The frozen mango is already cold and solid, so the blender turns it into something thick and scoopable in about a minute. If you’ve ever tried to freeze a cup of plain yogurt and eat it like ice cream, you know it turns into an icy brick. Blending the yogurt with frozen fruit is what gives you that soft-serve texture without any churning.

How to Make Frozen Yogurt in Your Blender

The trick is to use frozen fruit, which gives this yogurt a super-thick, creamy texture. The yogurt provides enough liquid to help things move along. If you don’t have a fancy blender or strong food processor, you may need to add a splash of milk to thin it out and blend it. For more blending tips, check out my post on how to get the best results from your blender!

How to Store Leftovers

This is best straight out of the blender, but leftovers keep. Scoop it into an airtight container, press a piece of parchment onto the surface to cut down on ice crystals, and freeze for up to two weeks. It freezes hard, so let it sit on the counter for 10 to 15 minutes before scooping.