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Mango frozen yogurt
In season: Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Mango frozen yogurt (120 g) has 144 calories. That works out to 120 calories per 100 g. It contains 26.4 g of carbs, 4.2 g of protein, 3 g of fat and 1.4 g of fiber. Its 0.4 µg of B12 covers 15% of the Daily Value. Its glycemic index is 50 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 cup (medium) · 120 g
144
KCAL / 120G
Carbs
26.4g
· 10% DV
Protein
4.2g
· 8% DV
Fat
3g
· 4% DV
Fiber
1.4g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 71% · Protein 11% · Fat 18%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 144 kcal | |
| Total fat | 3 g | 4% |
| Saturated fat | 1.8 g | 9% |
| Trans fat | 0 g | |
| Sodium | 54 mg | 2% |
| Total carbohydrate | 26.4 g | 10% |
| Fiber | 1.4 g | 5% |
| Protein | 4.2 g | 8% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 120 g | 144 kcal |
| 1 piece (extra small) | 40 g | 48 kcal |
| 1 piece (mini) | 60 g | 72 kcal |
| 1 cup (small) | 80 g | 96 kcal |
| 100 g | 100 g | 120 kcal |
| 1 serving (medium) | 100 g | 120 kcal |
| 1 serving (large) | 150 g | 180 kcal |
| 1 cup (large) | 200 g | 240 kcal |
| 1 pack (jumbo) | 250 g | 300 kcal |
Calculated from 120 calories per 100 g.
Mango frozen yogurt is usually made by combining yogurt with mango purée or pieces, then chilling or freezing the mixture. Depending on the recipe, it may also contain a sweetener or a little lemon juice; the yogurt’s thickness affects the final texture.
Blend ripe mango with yogurt until smooth, sweeten to taste, and freeze the mixture in a covered container. Stir it periodically as it freezes for a smoother texture, or churn it in an ice-cream maker; let it soften briefly before serving.
Mango frozen yogurt is made with yogurt, while mango ice cream is generally made with a milk or cream base. Frozen yogurt can taste tangier, and its texture may be lighter or icier; the exact difference depends on the recipe.
Yes, frozen mango works well in Mango frozen yogurt and saves you from peeling and chopping fresh fruit. Let it soften enough to blend, or blend it straight from frozen for a thicker, soft-serve-style result.
Homemade Mango frozen yogurt can turn icy when water in the fruit and yogurt freezes into large crystals, especially during slow freezing or prolonged storage. Use thick yogurt, stir the mixture as it freezes, and keep it in a tightly sealed container.
Yes, you can make Mango frozen yogurt without an ice-cream maker. Freeze the mixture in a shallow container and stir it every so often as it sets; this breaks up ice crystals and helps keep the texture smoother.
Greek-style or strained yogurt gives Mango frozen yogurt a thicker, creamier texture than regular yogurt. If you use regular yogurt, draining off some of its liquid first can help prevent the mixture from becoming too watery or icy.
Store Mango frozen yogurt in a tightly covered, freezer-safe container and enjoy homemade batches within a few days for the best texture. It can harden and become icy over time; let it soften briefly before scooping.
Fresh mango, toasted coconut, chopped nuts, and granola all pair well with Mango frozen yogurt. Add toppings just before serving so crunchy ingredients stay crisp and fresh fruit does not release extra liquid onto the frozen dessert.
Do not refreeze Mango frozen yogurt that has melted and sat at room temperature for an extended period; refreezing is not a safe way to preserve it. If it is still cold and partly frozen, return it to the freezer promptly and eat it soon.
Vitamins
B12
0.36µg · 15% DV
Vitamin C
12mg · 13% DV
B2
0.16mg · 12% DV
B5
0.6mg · 12% DV
Minerals
Phosphorus
102mg · 15% DV
Calcium
132mg · 13% DV
Potassium ⭐
204mg · 6% DV
Iodine
8.4µg · 6% DV
Sodium
54mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 144 calories in 1 cup (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Mango frozen yogurt is a chilled dessert made by blending yogurt with mango purée or flavouring, usually with a sweetener, then freezing or churning the mixture. Frozen yogurt became popular in the United States, and fruit versions such as mango are now served in shops and made at home in many places.
It has a cool, creamy texture and a gentle tang beneath the mango’s sweetness. Enjoy it in a cup as a summer treat, or add fresh fruit or nuts for extra texture. At home, you can use ripe mango and adjust the sweetener to taste. With 120 calories and 3.5 g of protein per 100 g, it offers a yogurt-based option when you want a sweet, refreshing dessert.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.8g
MONOUNSATURATED
0.72g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.