On a sunny day, a scoop of bright and tangy frozen yogurt makes everything right. And thanks to the Mango Frozen Yogurt recipe from Robin Robertson's recent cookbook, Veganize It!, you can whip some up without breaking a sweat—no complicated machines required. Just blend frozen mango with a handful of ingredients you probably already have in your kitchen, then freeze for a few hours. Welcome to paradise.

Serves 2-4


  • 2 cups frozen, diced mango
  • 1/2 cup plain vegan (or dairy if preferred) yogurt
  • 3 Tbsp. agave nectar
  • 2 tsp. lime juice


    In a high-speed blender or a food processor, combine mango, yogurt, agave and lime juice; blend until smooth. Scrape mixture into a bowl and freeze for 3 to 4 hours. Serve as is or let stand for a few minutes to soften before serving.

    Change the flavor by using strawberries or raspberries in place of mango and fresh lemon juice instead of lime.

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