I made this Mango Ripple Frozen Yogurt a couple of days ago, when the heat had reached that point where even the mangoes at the shop were starting to wrinkle. You know it’s hot when the fruit looks more exhausted than you do. You know the type — soft, wrinkled, but bursting with juice. The other half still can’t walk past a box of them without buying — and honestly, with mangoes this sweet– syrupy and golden and collapsing into themselves – I couldn’t let them go to waste. This frozen yogurt was the perfect and obvious answer: cool, creamy, and just the right balance of tart and sweet, with soft golden ripples running through every scoop.
This is the kind of recipe that practically makes itself — no fancy machines, no fuss — just golden mangoes, thick Greek yogurt, and a whisper of cardamom. I’ve been making versions of it for years, first as lollies for sticky little hands, now as a tub in the freezer for whenever the heat demands something cold and sweet. And those ripples of mango? They look impressive, but really, they’re just a quick swirl — a little magic tucked into every scoop. It feels indulgent, but it’s surprisingly healthy — no added sugar ( the mangoes did all the work), just natural sweetness and creamy goodness — and it all comes together with just three simple ingredients and almost no effort. Honestly, it takes longer to decide what bowl to serve it in than to make it!
If you’ve got ripe mangoes hanging around and a few spare minutes, this is your sign to make it. It’s simple, refreshing, and one of those quiet little recipes that ends up becoming a summer habit.
I used Greek yogurt — it’s thick, creamy, and gives a lovely richness to frozen yogurt. However, if you are unable to find it, read the substitution below.
Substitute for Greek Yogurt in Mango Ripple Frozen Yogurt
Regular plain yogurt (strained):
- How to use: Let plain yogurt sit in a fine sieve or muslin cloth over a bowl for an hour or two to drain out the excess whey.
- Why it works: You get a texture close to Greek yogurt, but with a slightly lighter mouthfeel.
Continue reading for the full, printable recipe and video for my Mango Ripple frozen yogurt.
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![Kordoi is a beautiful traditional Assamese snack, named after the star fruit it resembles — delicately shaped, deep-fried, and coated in sugar syrup, lovingly prepared during festivals like Magh Bihu.
This, however, is a savoury version. There’s something about the crunch of Nimokhia Kordoi ( nimokhia=savoury) that instantly brings back memories of home — the sound of laughter, the warmth of family gatherings, and the festive joy that fills every Assamese kitchen during Bihu.
Usually, the sweet version is more common, but this savoury kordoi is a lovely change — crisp, flavourful, and perfect with a cup of tea. My version, made with whole wheat flour, spices, and finely chopped vegetables, these crisp little folds are perfect with a cup of tea or as a festive snack.
Even miles away, every fold and fry of the dough takes me back to those Bihu mornings when neighbours dropped by, conversations flowed easily, and the kitchen table was never empty.
I’m so happy to share this cherished recipe again — timeless, comforting, and full of memories.
✨ Detailed recipe and video on my blog sunitabhuyan.net link in bio✨️
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#NimokhiaKordoi #AssameseCuisine #BihuRecipes #SavouryIndianSnacks #TeaTimeTreat
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Sunita's World- Life and food
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Recipe developer🍲,transplant survivor 2024💪🏼, green fingers🌿Award-winning blogger, ft @guardian @thetelegraph
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Recipe card-
Mango ripple frozen yogurt
Ingredients
- 3-4 very ripe mangoes ( the riper they are, the sweeter they will be. I used Kesar mangoes), peeled and chopped roughly
- 3-4 whole cardamom pods
- ¾ C of full fat Greek yogurt
Instructions
- Blend together the mangoes and cardamom.
- Save a few tablespoons of the mango puree aside.
- Whisk together the yogurt with the remaining mango puree.
- Pour the mixture into a freezer-safe container. I used a glass one with a lid. Make sure the container is not filled to the brim.
- Drop spoonfuls of the reserved mango puree randomly over the top and gently swirl it through with a knife or skewer to create a ripple effect. Don’t overmix!
- Place a piece of cling film right on top of the mixture to prevent the formation of ice crystals.
- Cover the container with a tight fitting lid.
- Freeze for 3–4 hours, or until set but still scoopable. This time, I left it in the freezer a bit too long and it turned into a mangoey brick. If that happens to you, just take it out 20–30 minutes before serving — it’ll soften up nicely.
- I added some coarsely ground sunflower and pumpkin seeds on top.
Video
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Until next time,
Sunita
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