I know, it’s not really the time of year that you see a lot of cold treats, but because this one actually turned out creamy and totally tasting like the real thing I had to post the recipe. I mean, don’t we all need a copycat Red Mango frozen yogurt recipe no matter what time of year it is?
I’ve always really enjoyed Red Mango because it tastes so fresh and I love all of the fruit choices to go on top. I almost always stick with plain topped with raspberries and mango. Creature of habit. Can’t help it.
The sweet tanginess is what you’re looking for here and do NOT try to use low fat or fat free yogurt, it wont work the same. Not in my opinion at least. Greek yogurt didn’t go well either, though I honestly thought it would be the best. Just start out with plain yogurt and 1 cup of sugar for every 4 cups of yogurt. That’s it. Nothing else. Whisk it, churn it, eat it. Or freeze it and it will still be amazing when you scoop it. Creamy deliciousness at a fraction of the cost. BOOM.
- 4 Cups Plain Yogurt (not fat free)
- 1 Cup White Sugar
- Place the ingredients in a bowl and whisk until combined. Add to an ice cream machine and churn according to directions then place in a container or bread pan with plastic wrap on top and freeze for up to 2 weeks.