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Mango Coconut Frozen Yogurt with Almond Crunch

A scoopable, tangy-sweet mango frozen yogurt made creamy with coconut milk, studded with juicy mango bits and topped with a crunchy almond topping.

Mango Coconut Frozen Yogurt with Almond Crunch

Ingredients

  • 2½ cups diced400 gMangodiced
  • 2 containers (6 oz)300 gPlain Greek yogurt, nonfat
  • ⅓ cup80 gCoconut milk, cannedstirred well
  • 2½ tbsp50 gMaple syrup
  • 1 tbsp15 gLime juice
  • ¾ tsp3 gVanilla extract
  • ⅛ tsp0.5 gSalt
  • 3½ tbsp whole30 gAlmondschopped
  • 1½ tbsp10 gSweetened shredded coconut

Steps

  1. Prep first: dice the mango and chop the almonds; set the almonds aside for the topping.
  2. Divide the mango: set aside one quarter of it for folding in, and put the remaining three quarters in the blender.
  3. Add the greek yogurt, canned coconut milk, maple syrup, lime juice, vanilla and salt to the blender with the mango and blend until completely smooth.
  4. Pour the mango-yogurt base into a loaf pan or shallow freezer container, stir in the reserved quarter of diced mango, cover and freeze.
  5. After 45 minutes, stir the base hard with a fork, scraping the frozen edges into the center; repeat every 45 minutes three more times to keep it creamy.
  6. Freeze another hour until firm but scoopable, about 4 hours in all; if frozen solid later, let it soften 10 minutes on the counter.
  7. Mix the chopped almonds with the sweetened shredded coconut, scoop the frozen yogurt into 4 bowls and sprinkle the almond crunch over the top.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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