This frozen yogurt was nasty! It had a really really strong banana flavor and you really couldn't taste the mango at all. I definitly wouldn't recomend or would I ever make it again unless I only put like a 1/4 of a banana in it.
Banana-Mango Frozen Yogurt
Photo: Oxmoor House
You can feel good about this dessert because it's made with fresh fruit, milk, and yogurt.
Yield: 12 servings (serving size: 1/2 cup)
Recipe from
More From Oxmoor House
Nutritional Information
Amount per serving
- Calories: 118
- Calories from fat: 0.0%
- Fat: 1.1g
- Saturated fat: 0.7g
- Monounsaturated fat: 0.3g
- Polyunsaturated fat: 0.1g
- Protein: 3.1g
- Carbohydrate: 24.9g
- Fiber: 0.5g
- Cholesterol: 4mg
- Iron: 0.1mg
- Sodium: 41mg
- Calcium: 105mg
Ingredients
- 1 cup sliced ripe banana
- 3/4 cup chopped peeled mango
- 1/3 cup orange juice
- 3 tablespoons fresh lime juice
- 1 1/2 cups 2% low-fat milk
- 3/4 cup sugar
- 1 (16-ounce) carton vanilla low-fat yogurt
Preparation
- 1. Place first 4 ingredients in a blender; process until smooth. Combine banana mixture, milk, sugar, and yogurt in a large bowl, stirring well with a whisk.
- 2. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze at least 1 hour.
- let your toddler help by: Pouring the measured fruit and sugar into the blender with your guidance.
Banana-Mango Frozen Yogurt Recipe at a Glance
- COURSE: Desserts, Ice Cream/Sherbet
- CONVENIENCE: Freezable, Kid-Friendly, Make-Ahead, No-Cook
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium, Meatless
- COOKING METHOD: Blender, Ice-Cream Maker
- PUBLICATION: Oxmoor House
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