Mangoes! It is raining mangoes here in Pune. Western Maharashtra, the region where I live has a fascination for mangoes, especially Hapus or Alphonso. No other mango makes the cut for folks here. And the Alphonso season is pretty short because people stop eating mangoes in June.

No mangoes after it rains, is the mantra. Maybe it made sense some time but it definitely does not in the era of frozen food. But traditions continue, and we sometimes adhere to them without thinking of the logic behind them.

India has many a great variety of mango – Bainganpalli, Kesar, Dashehri, Rajapuri, Neelam and so on. Many of these actually ripen in late June and July.

I am not partial to any particular mango, so I get to enjoy all these varieties :).

Now this frozen yogurt. Ice cream by any other name. Mango Fro Yo or Mango Frozen Yogurt. Just the thought of it is so refreshing.

Ice cream makers are a luxury for me, although I did see a Cuisinart Ice Cream Maker in the Lakeland store last year. But this recipe is so simple, you will not need an ice cream maker. And you will still get a smooth and creamy frozen yogurt.

Now some of you will say this is just frozen Amrakhanda. And you are right. Well, almost. I have used a lot less sugar and a lot more mangoes. The recipe here is pretty flexible. You can vary the proportions according to your liking.

And 3 ingredients. Can you beat that? What could be simpler?

I absolutely recommend a stick blender for this recipe. You can also use a food processor or blender, but the immersion blender will make it all very easy to clean up.

Without further ado, here is this non-recipe for Mango Frozen Yogurt.

Mango Frozen Yogurt Recipe

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This mango fro yo is so rich even one scoop will be enough. But hey, this is relatively guilt free and certainly additive and preservative free. So enjoy!