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 its 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. It’s the perfect answer when you don’t want to be bothered with churning and freezing.

Although, if you have time for that, give this strawberry kefir ice cream a try because it tastes very similar to frozen yogurt but with an extra level of creaminess.