Recipe

Frozen Mango Yogurt with Guava Swirl

Name: Frozen Mango Yogurt with Guava Swirl
Prep time: 15 min
Total time: 105 min
Ingredients: 500 g of ripe mango pulp in cubes, frozen; 350 g of thick and cold whole natural Greek yogurt; 50 g of honey; 15 ml of lime or Cuban lemon juice; 80 g of thick and cold guava jam

Homemade frozen mango yogurt with guava swirls, creamy and tropical, made without an ice cream maker using frozen mango and Greek yogurt.

CiberCubaNovember 6, 2026

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Preparation15 min
Total time1 h 45 min
Servings4 servings
DifficultyEasy

This frozen mango yogurt with guava combines tropical fruit, Greek yogurt, and a swirl of jam in a homemade adaptation with a Cuban touch. It is prepared without an ice cream maker and served in bowls by the spoonful.

The key is to start with already frozen mango and very thick Greek yogurt. You can serve it soft after blending and adding the guava, or give it a short rest in the freezer to form soft scoops. It is not a water-based ice nor does it aim to exactly reproduce the texture of machine-made ice cream.

Ingredients

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500 g of ripe mango pulp in cubes, frozen
350 g of thick and cold whole natural Greek yogurt
50 g of honey
15 ml of lime or Cuban lemon juice
80 g of thick and cold guava jam

Method

If you start with fresh mango, peel it, remove the pit, and weigh 500 g of pulp. Cut it into cubes, place them separated on a tray, and freeze them for at least 6 hours. For the recipe, always use the already frozen cubes.
Place the frozen mango, Greek yogurt, honey, and lime juice in a powerful processor suitable for frozen foods.
Blend in pulses. Stop the machine and, with the motor off, scrape the ingredients down from the walls with a spatula. Never insert utensils while the blades are moving. If the motor cannot handle it, let the mango rest for about 5 minutes and work in batches, without forcing it or adding water.
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When the mixture is uniform and thick, transfer it to a wide, shallow container suitable for the freezer and smooth it out. If it already has the consistency you are looking for, go directly to step 6 to add the guava and serve.
To obtain a firmer consistency, cover and freeze for between 45 and 90 minutes, depending on the freezer. Stir once halfway through to even out the texture.
When it is creamy and firm enough, distribute the guava jam in small spoonfuls on top and incorporate it with two or three movements of a spoon, forming swirls. Do not mix completely.
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Serve in four bowls, scooping out soft balls or spoonfuls with the visible guava swirls.
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Tips and variations

Times: The 15 minutes of preparation and the optional 45-90 minutes of chilling start from already frozen mango. The total indicated time, 105 minutes, includes the maximum of that rest. If you use fresh mango, add at least 6 hours of prior freezing.

Texture: Without an ice cream maker, it does not turn out exactly like creamy machine-made ice cream. It is creamier when freshly made; if you freeze it for many hours, it hardens. Let the amount you are going to serve temper briefly, without thawing the entire container.

Storage: Freeze at -18 °C and consume preferably within a week to maintain its quality. Do not refreeze portions that have already been thawed.

Variation: You can substitute the 50 g of honey with 50 g of condensed milk. Use one or the other, not both; the sweetness and texture may vary.

Ingredients: use thick Greek yogurt, not drinkable yogurt, and cold, thick guava jam to preserve the swirls.

Allergens: contains milk.