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Mango Coconut Low-Sugar
Jon Simon

Mango Coconut Low-Sugar Frozen Yogurt

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A creamy tropical escape featuring sweet mango and rich coconut that'll transport you to the islands (sunscreen not included).
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Prep Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 96
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups plain Greek yogurt
  • 1 cup frozen mango chunks
  • 1/2 cup coconut milk full-fat from a can
  • 3 tablespoons maple syrup or honey
  • 2 tablespoons unsweetened shredded coconut
  • 1 tablespoon lime juice
  • 1/2 teaspoon coconut extract optional but recommended

Equipment

Method
 

  1. Blend frozen mango chunks until smooth (a few chunks are okay – texture!)
  2. In a large bowl, whisk Greek yogurt until creamy
  3. Stir in mango puree, coconut milk, maple syrup, lime juice, and coconut extract
  4. Mix in shredded coconut
  5. Churn in ice cream maker for 25 minutes
  6. Transfer to container and freeze for 3-4 hours
  7. Garnish with toasted coconut flakes before serving (fancy factor: achieved)

Nutrition

Serving: 1gCalories: 96kcalCarbohydrates: 4gProtein: 7gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.003gCholesterol: 3mgSodium: 27mgPotassium: 153mgFiber: 0.4gSugar: 2gVitamin A: 4IUVitamin C: 1mgCalcium: 78mgIron: 1mg

Notes

Use ripe fresh mango if available – just freeze chunks for 2 hours first. For a creamier texture, use coconut cream instead of milk

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