Creamy Yogurt with Mango

This frozen yogurt cake has become my summer salvation, offering the perfect balance of tangy creaminess and sweet fruit without the heaviness of traditional cakes or ice cream. The swirls of mango create both visual appeal and burst of tropical flavor that cuts through the rich yogurt base.

I first created this recipe during a particularly brutal summer heatwave when even the thought of turning on the oven made me break into a sweat. My family now requests it for every gathering between May and September.

Ingredients

• Greek yogurt: The higher the fat content the creamier your cake will be. Look for brands without added stabilizers for the purest flavor.
• Heavy cream: Creates that ice cream like texture while keeping the cake sliceable rather than rock hard.
• Fresh or canned mango puree: Use ripe fresh mangoes when in season for the most vibrant flavor but canned works well year round.
• Lemon juice: The subtle acidity balances the sweetness and enhances the tanginess of the yogurt.
• Optional cookie crust: Adds textural contrast though I often make it crustless for a lighter dessert.
• Vanilla extract: Opt for pure rather than imitation for cleaner flavor.

Step-by-Step Instructions

Prepare the base:

If using a crust mix the cookie crumbs with melted butter until they resemble wet sand. Press firmly into your springform pan using the bottom of a measuring cup to create an even layer with slightly raised edges. This compaction prevents a crumbly mess when serving.

Whip the cream:

In a chilled bowl whip the heavy cream just until soft peaks form about 2 minutes. Stop before it becomes stiff or butter like as overwhipped cream will not fold smoothly into the yogurt.

Create the yogurt mixture:

Combine the Greek yogurt sugar vanilla and lemon juice whisking until completely smooth. The sugar should fully dissolve with no gritty texture remaining. Taste and adjust sweetness now before freezing.

Fold with patience:

Using a large silicone spatula gently incorporate the whipped cream into the yogurt mixture with sweeping motions from bottom to top. Aim for a light airy texture without deflating the whipped cream too much this ensures proper freezing.

Layer and swirl:

Pour half the yogurt mixture into your prepared pan. Drizzle spoonfuls of mango puree across the surface. Use a skewer to create gentle figure eight motions incorporating the mango partially but maintaining distinct swirls. Repeat with remaining yogurt and mango on top.

Freeze properly:

Cover tightly with plastic wrap pressed directly onto the surface to prevent ice crystals. Place on a level shelf in your freezer for at least 6 hours or preferably overnight.

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The mango swirl is truly what makes this dessert special for me. I discovered its magic when trying to use up overripe mangoes from our farmers market. The natural sweetness concentrates when frozen creating these incredible pockets of tropical flavor that brighten each bite.

Make It Your Own

This frozen yogurt cake welcomes creativity with open arms. Try layering in crushed cookies between the yogurt layers for surprise texture or fold in chopped fresh fruit before freezing. For adult gatherings I sometimes add a tablespoon of rum to the mango puree which prevents it from freezing completely solid and adds sophisticated flavor.

Storage Tips

Once fully frozen this cake will keep beautifully for up to 2 weeks. Wrap individual slices in parchment then foil for portion control. The texture is best when you allow it to soften for precisely 10 minutes at room temperature before serving any longer and the edges become too melty while the center remains too firm.

Troubleshooting

If your cake freezes too hard you likely used yogurt with lower fat content. Next time add an extra 2 tablespoons of heavy cream to the mixture. For streaky rather than marbled swirls ensure your mango puree and yogurt mixture are similar consistencies the puree might need straining if particularly watery.

Serving Suggestions

This elegant dessert needs minimal garnishing. A few fresh mango slices and perhaps a light dusting of toasted coconut elevate its presentation. For special occasions I serve it alongside a small pitcher of warm passion fruit sauce that creates a beautiful temperature contrast when drizzled over the frozen cake.

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Common Questions

→ Can I make this dessert without a springform pan?

Yes, you can use a regular cake pan lined with parchment paper with extra overhang on the sides to help lift it out. Alternatively, a loaf pan or square baking dish works well, though the shape will differ.

→ How long will this frozen yogurt cake keep in the freezer?

When properly wrapped or stored in an airtight container, this dessert will keep well in the freezer for up to 2 weeks. After that, ice crystals may begin to form, affecting the texture.

→ Can I use regular yogurt instead of Greek yogurt?

Regular yogurt contains more moisture than Greek yogurt, which could make your dessert icier. If using regular yogurt, strain it through cheesecloth for a few hours to remove excess liquid or add 2 tablespoons of cream cheese to maintain creaminess.

→ What other fruits can I substitute for mango?

This dessert works beautifully with many fruit purées. Try strawberry, raspberry, passion fruit, peach, or blueberry. Just ensure the purée isn't too watery—cook down juicier fruits briefly if needed.

→ How can I make this dessert dairy-free?

Substitute the Greek yogurt with coconut yogurt or another plant-based alternative. Replace the heavy cream with chilled coconut cream (the solid part from a refrigerated can of coconut milk) and whip it the same way.

→ Why did my frozen yogurt cake become too icy?

Iciness can result from too little fat or too much moisture. Make sure to use full-fat Greek yogurt, properly whip the cream, and if using fresh mango, ensure it's not overly watery. The addition of a small amount of alcohol (like 1 tbsp vodka) can also help prevent ice crystals.