This mango frozen yogurt can be made in just 5 minutes. The pistachio crumble gives this sweet, creamy treat a delicious crunchy topping.

Summer is all about the ice cream for me. We live 2 minutes away from a Rita’s (not my favorite icy treat, but hand me a small gelati and I won’t complain), about 7 minutes from the local hole in the wall ice cream joint (think everything from soft serve to sundaes to floats) and about 12 minutes from a self-serve fro-yo (and all it’s topping possibilities!) place.

Know what all that means?

3 different, all too close by places to pack on an extra 10 pounds this summer. And when you go 2-3 times a week, yes, that can happen pretty easily.

This is my last post with Udi’s  and interestingly enough, it’s supposed to be about my gluten free journey. As we’ve gone over a few times, since I’m not gluten free, my journey is really one about overall health in which a gluten free diet sometimes fits into.

Health this summer is going to mean finding a balance between the ice cream shop treats (because let’s be real, there’s nothing better than a cherry dipped vanilla cone in all it’s high fructose corn syrup glory) and homemade (healthier) alternatives.

Like this mango frozen yogurt you can make in 5 minutes. No ice cream maker and no freezing required. Just some frozen fruit, yogurt and a good food processor.

Continue to Content

5 Minute Mango Frozen Yogurt with Pistachio Crumble

Yield: 4 servings

Prep Time: 5 minutes

Total Time: 5 minutes

This mango frozen yogurt can be made in just 5 minutes. The pistachio crumble gives this sweet, creamy treat a delicious crunchy topping.

Print

Ingredients

For the Mango Frozen Yogurt

• 2 cups frozen mango
• 1/2 cup plain whole milk yogurt
• 1 tablespoon honey
• 1/4 teaspoon cardamom

For the Pistachio Crumble

• 2 tablespoons chopped unsalted pistachios
• 2 tablespoons chopped almonds
• 1 tablespoon coconut sugar
• ? teaspoon cardamom
• 1/2 tablespoon coconut oil

Instructions

For the Mango Frozen Yogurt

1. Combine all ingredients in a food processor.
2. Process until smooth, about 3 minutes.
3. It will be the consistency of soft serve ice cream at this point. Either serve immediately or, transfer to a freezer safe bowl and freeze until desired consistency.

For the Pistachio Crumble

1. Combine all ingredients in a small bowl and work the ingredients together with your fingers so the coconut oil coats everything and a crumble texture forms.
2. Sprinkle the crumble on top of the frozen yogurt and serve.

DID YOU MAKE THIS RECIPE?

Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen