Healthy Strawberry Mango Frozen Yogurt

Healthy Homemade Frozen Yogurt

I crave ice cream year round. Even on the coldest of days I will sometimes find myself think about my favorite ice cream. For as long as I can remember I have loved strawberry ice cream. I can remember when I was little going to the grocery store with my mom as her “helper”. She would always let me pick out a small little pint container of whatever ice cream I wanted. Every time I reached for the same thing. Not the crazy moose tracks, or candy filled ice creams…no, no, I always picked out homemade vanilla with strawberries by Blue Bell.

Homemade Frozen Yogurt with strawberries and mangos


Now all grown up and married to a guy with a bad cholesterol family history I find myself trying to come up with healthy and yummy ways to eat my favorite treats. So all you ice cream lovers out there trying to become a little healthier, this one’s for you! Simple, yummy, and satisfying homemade froyo.

Frozen Yogurt made easy at home


This recipe requires an ice cream maker, and a little bit of time. BUT the outcome is creamy and so delicious you will swear you are eating real ice cream, so it really is worth the time spent. I chose to add in a mango along with the strawberries for a little extra tang, you can take this a step further and also add a little lemon juice if you want it to be very tart. I used honey as my sweetener but you could use regular sugar or really any sweetener that fits your fancy.

Healthy Strawberry Mango Frozen Yogurt


  • 1 quart low fat regular yogurt
  • 1/4 cup honey (or other sweetener)
  • 1 pint strawberries, washed, hulled, sliced
  • 1 mango, peeled and sliced
  • 1 teaspoon vanilla extract
  • *ice cream maker needed


  1. Combine yogurt, honey, vanilla. Stir to combine. Set aside.
  2. In a food processor or blender combine strawberries and mango chunks until pureed. Add to yogurt mixer. Stir to well incorporate.
  3. Add to a frozen ice cream maker (I use the kind with the bowl that has to be frozen before hand). Churn for 30 minutes. Pour mixture into a bread pan or other container with large top opening. Let freeze for 2-3 hours.
  4. Serve with fresh berries, and enjoy this guilt free treat!

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Rachel is a part time bakery assistant, part time church employee, and a total foodie. She lives currently with her husband and little pup in Mississippi. Rachel has a love for graphic design, a good book, and being in the kitchen. She discovered her passion for baking and cooking shortly after getting married, and now spends hours in the kitchen to relax, and create delicious recipes for the ones she loves. Rachel shares more about her little family over on her blog where she writes about marriage, fashion, goals, and faith.

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