Raw Vegan Mango Frozen Yogurt

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raw_vegan_mango_frozen_yogurt_imageMangoes are probably the favorite fruit of everyone in my household. So hot summertime weather plus too many overripe mangoes turned into a very happy event for all of us.

Raw Vegan Mango Frozen Yogurt


  • 1 cup raw cashews (covered and soaked with water for 4-6 hours if you don’t have a power blender)
  • 1 cup filtered water
  • 1 scoop of Sunwarrior’s Warrior Blend Protein Powder (Natural or Vanilla) optional, makes for a thicker, richer cashew yogurt
  • 1 teaspoon mellow, white miso
  • 1/2 teaspoon vegan probiotic powder, or vegan yogurt culture.
  • 3 big, ripe mangoes, peeled and diced
  • 1/4 cup raw agave

raw)vegan_frozen_yogurt_treat_picMethod: Blend the cashews, water, raw agave, Sunwarrior protein powder, and miso until completely smooth and creamy. Pulse in the vegan probiotic powder/yogurt culture. Scrape all into a clean glass container, cover and then let culture in a warm place for 4–24 hours depending on how tart you want your frozen yogurt—a longer culture time equals a tarter yogurt. (Mixture may separate during culturing, just leave it alone.) When the yogurt is cultured, you’re ready to make frozen yogurt! Add cashew yogurt and two of the diced mangoes to your blender. Blend ‘til mangoes are completely smooth and incorporated. Stir or pulse in the third mango, so that the frozen yogurt will have some whole pieces of mango.

Pour into prepared ice cream maker and let churn for 25–30 minutes. If you don’t have an ice cream maker, you can try this method.

You can eat it now, like soft serve, but it’s much better when you freeze it for 2 hours ‘til it’s nice and solid.


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Want to add your voice?

  • What would happen if I omitted the miso? I don't do soy products.

  • Yummy sounding stuff, Not sure what probiotic powder is , other then a probiotic ( like Healthy Force.
    from HealthForce) in a powder form? Yogurt culture refers to ? home made, sheep milk, goat milk,
    unpasturized . ?? Please clarity so I can make this recipe,

    • In reply to Shelli's comment

      They're both live cultures of good bacteria. The probiotic powder is the probiotics in a kind of hibernation state, just waiting to be added to milk (dairy or plant-based) to get working. The yogurt culture is, well, yogurt (again, dairy or plant-based). Once you've made or bought your first batch, you can set aside a small portion of it to add to more milk where it will grow and create more yogurt.
      Here's one example of a vegan yogurt starter, http://www.culturesforhealth.com/vegan-dairy-free-yogurt-starter.html, but we also encourage you to research and find an option that works for you, especially as this one cannot be recultured (used to create more yogurt than the initial batch).