Total Time
5hrs 15mins
Prep 15 mins
Cook 5 hrs

I was searching 'Zaar to find a recipe to make mango frozen yoghurt as a "birthday cake" for my fiance. After weeding out all those that required ice-cream makers and other equipment that his kitchen doesn't have, I got to "Healthy for them" yogurt popsicles. From there, I anglicised the ingredients (I've never seen frozen fruit concentrate over here) and re-worked the ratios to create this. 3/4 pint of yoghurt = 500g = one big tub - I couldn't face entering a recipe which called for 285ml of stuff! You could probably use something like vanilla yoghurt with chopped fruit if you can't find the right flavour.


  1. Place yoghurt in mixing bowl and add milk slowly, stirring it in as you go.
  2. Now add the fruit juice slowly, again stirring it in as you go.
  3. If you don't add it slowly, it will be harder to mix in because it will slosh everywhere!
  4. place in a freezer container and give it one last stir.
  5. Freeze for about 5 hours.
  6. Stirring it about every half hour or so will break up any large ice crystals that form, so you'll have a smoother finished product.
Most Helpful

This was excellent! I used strawberry yoghurt with Stawberry Fruit juice and it turned out great. Next time I think I will try peach. The consistency was a little chunkier than frozen yoghurt from the store, but that was probably due to my lack of stirring as the recipe stated. The taste was gorgeous though and I will be trying this one again very soon! Thanks Hels!!

~Leslie~ May 19, 2006