Mango Yogurt Recipe

Prepare mango puree

Peel, pit and roughly chop 1 large ripe mango (about 1 cup chopped). Place the mango pieces in a blender or food processor and puree until smooth. If the mango is very fibrous, press the puree through a fine-mesh sieve to remove fibers. Measure out 1 cup of mango puree and set aside.

Blend yogurts and flavorings

In a medium mixing bowl, whisk together 1 cup plain whole-milk yogurt and 1 cup Greek yogurt until smooth and homogenous. Add 2 tablespoons honey (or agave), 1 teaspoon vanilla extract, 1 teaspoon fresh lemon juice and a pinch of fine sea salt. Whisk until the sweetener is fully incorporated and the mixture is creamy.

Combine mango and yogurt

Fold 1 cup mango puree into the yogurt mixture using a spatula. For a fully blended mango yogurt, stir until uniformly colored. For a swirled/streaked presentation, fold more gently so there are visible mango ribbons. Taste and adjust sweetness with up to 1 tablespoon more honey if needed.

Chill (optional)

Cover the bowl and refrigerate the mango yogurt for at least 30 minutes to let flavors meld and to chill thoroughly. You can serve immediately if preferred.

If using diced mango for texture, fold 1/2 cup diced fresh mango into the yogurt just before serving to keep the pieces fresh and juicy.

Spoon mango yogurt into serving bowls or jars. Sprinkle each serving with toasted chopped almonds or pistachios (about 2 tablespoons total to divide), 1/4 cup granola, and 1 teaspoon chia seeds if using.

Garnish with fresh mint leaves. Serve immediately for best texture. Leftover yogurt can be stored in an airtight container in the refrigerator for up to 3 days; add crunchy toppings just before serving.