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Mango-Banana Frozen Yogurt

Mango-Banana Frozen Yogurt

This creamy dessert is low in fat and high in calcium.

Cooking Light APRIL 1997

  • Yield: 6 cups (serving size: 1/2 cup)


  • 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


Combine first 4 ingredients in a blender; process until smooth. Combine banana mixture and remaining ingredients in a large bowl; stir well with a whisk.

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 (ripen) at least 1 hour.

Nutritional Information

Amount per serving
  • Calories: 118
  • Calories from fat: 8%
  • 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

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Mango-Banana Frozen Yogurt recipe