Name: Mango Ninja Creami Frozen Yogurt
Prep time: 5 min
Total time: 24 h 5 min
Cuisine: Tropical
Ingredients: 1 cup fresh or frozen mango chunks; 1/2 cup plain Greek yogurt (or dairy-free yogurt); 2 tablespoons honey or maple syrup; 1/2 teaspoon vanilla extract; Optional: a squeeze of lime juice

A tropical twist on frozen yogurt, this Mango Ninja Creami recipe is a smooth and refreshing treat made with real mangoes and Greek yogurt. It’s naturally sweetened, incredibly easy to prepare, and perfect for warm weather or anytime I crave a healthy dessert. With just a few ingredients and the help of the Ninja Creami, I can enjoy a delicious, creamy frozen yogurt without the need for refined sugar or complicated steps.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup fresh or frozen mango chunks

1/2 cup plain Greek yogurt (or dairy-free yogurt)

2 tablespoons honey or maple syrup

1/2 teaspoon vanilla extract

Optional: a squeeze of lime juice for brightness

Directions

I start by blending the mango chunks, yogurt, sweetener of choice, vanilla extract, and lime juice (if I’m using it) until the mixture is completely smooth.

Then, I pour the mixture into the Ninja Creami container, seal it, and freeze it for at least 24 hours.

Once it’s frozen solid, I insert the container into the Ninja Creami and spin it using the “Lite Ice Cream” or “Sorbet” setting.

If the texture comes out crumbly after the first spin, I add a tablespoon or two of milk (or milk alternative) and re-spin until it becomes creamy and smooth.

I either serve it immediately or return it to the freezer for later.

Servings and timing

Servings: 2

Prep time: 5 minutes

Freeze time: 24 hours

Total time: 24 hours 5 minutes

Calories per serving: Approximately 130 kcal

Variations

I like to switch up the fruit—pineapple, papaya, or a mango-pineapple combo works beautifully.

For extra richness, I sometimes use full-fat Greek yogurt or add a splash of coconut milk.

Swapping honey with agave or date syrup keeps it vegan.

I’ve even stirred in toasted coconut or chopped frozen mango after spinning for a bit of texture.

Storage/Reheating

Once spun, I can store the frozen yogurt in the Creami container or another airtight container in the freezer. If it firms up too much, I just re-spin it with a splash of milk to restore the creaminess. It keeps well for up to a week, though I usually finish it much sooner!

FAQs

How ripe should the mangoes be for this recipe?

I use ripe mangoes that are sweet and fragrant. If they’re underripe, the yogurt might turn out more tart than sweet. Frozen mango chunks work just as well and are super convenient.

Can I use flavored yogurt instead of plain?

Yes, flavored yogurts work too. I just make sure to reduce or skip the added honey/maple syrup, since flavored yogurts already contain sugar.

Is it necessary to wait 24 hours for freezing?

Yes, I always give it the full 24 hours to ensure the mixture is frozen solid. This is important for the Ninja Creami to create the right creamy texture during spinning.

What can I do if the frozen yogurt turns out crumbly?

If the texture isn’t smooth after the first spin, I add 1–2 tablespoons of milk or plant-based milk and re-spin. This always gives me the creamy result I want.

Can I make this without the Ninja Creami?

This specific texture is best achieved with the Ninja Creami, but I’ve used a high-powered blender followed by a few hours in the freezer to create a similar sorbet-style dessert.

Conclusion

This Mango Ninja Creami Frozen Yogurt is my kind of dessert—easy, healthy, and bursting with tropical flavor. Whether I’m looking for a summer treat or a light snack any time of year, I always come back to this one. It’s proof that simple ingredients can create something truly satisfying.

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