Mango & Pistachio Frozen Yogurt

Mango & Pistachio Frozen Yogurt

I just can’t imagine summers without mangoes, a quintessential summer fruit. So how could this place be left without a single mention of this wonderful sweet, juicy, fleshy and vibrantly saffron colored fruit, which is considered the king of all fruits. And the King has to be paid reverence.

Mango & Pistachio Frozen Yogurt 2

During the season, you’ll find mangoes all over the markets. And that is the time, when they are at best of their age, like all seasonal fruits. You could do wonders with this yummiest fruit on earth or you could enjoy them plain in desserts after a meal, which is a perfect summery and light dessert.

Mango & Pistachio Frozen Yogurt 3

Whip them into a cold milk shake or smoothie and you have a wonderful filling breakfast option. Blend them with some low fat yogurt and you are ready with a glass of Mango Lassi, a cool and refreshing Indian summer drink.¬†Chop them into bite sized pieces, a dash of lime juice and some more seasonal fruits, and you are ready with a yet another refreshing summer salad bowl. Turn them into luscious creamy desserts such as cheesecakes, panna cotta, cream cakes and you are all set to rock your dinner party. So, like I said, opportunities are endless with this wonderful fruit. You just have to explore them and I am sure Mangoes wouldn’t fail you ever.

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This time, I made this very simple frozen yogurt with mangoes with some chopped pistachios blended in. Lots of mango pulp, some hung yogurt and a couple spoonful of honey. What a yummy, light and refreshing dessert. Even perfect for breakfast. See, that’s the good thing about mangoes. It’s a no-brainer flavor packed dessert, you all must give a shot!

Mango & Pistachio Frozen Yogurt 1


650 gm ripe mango pulp
250 gm hung yogurt {or Greek yogurt}
1/4 cup honey
1/4 cup white sugar {adjust sugar depending upon sweetness of the mangoes}
1/2 cup chopped pistachio nuts


  1. In a blender, blend all the ingredients into a smooth puree, except pistachios.
  2. Chill the mango and yogurt puree in refrigerator.
  3. Freeze the mixture in your ice cream maker, as per the manufacturer’s instructions. Mix in chopped nuts and serve with some freshly cut mango cubes. Otherwise, store in freezer.
  4. If making, without an ice cream maker, freeze the mixture without folding the nuts initially in freezer for 5-6 hours, with blending the mixture in a blender every 2 hours, so as to break the ice crystals. And fold the nuts after final blending of mixture.


  1. says

    I am going to make this without the ice cream maker so must i add the nuts after the last blend as them may become too fine if i blend every 2 hours. I really wish i had this recipe in summer but i guess i have to wait for mangos to come back into season :)

  2. says

    I sell Tupperware, and one of the things we make to show off our Quick Chef Pro is soft serve ice cream–but I’ve made frozen yogurt for a similar result: frozen fruit, vanilla or greek yogurt, maybe a bit of vanilla &/or sugar or honey. The QCP cuts through the frozen fruit like no one’s business, and you don’t have to wait for it to freeze! I’ve never thought of adding pistachios, though. Looking forward to trying this, as I have a freezer full of frozen mangoes…


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