17 Delicious Frozen Mango Recipes Easy to Make

Kickstart your culinary creativity with these 17 delicious frozen mango recipes that are as easy to make as they are delightful to devour! Perfect for busy home cooks across North America, this roundup is your ticket to transforming simple frozen mango into mouthwatering meals, snacks, and desserts. Whether you’re craving something sweet, savory, or somewhere in between, we’ve got you covered. Keep scrolling to discover your next favorite dish!

Frozen Mango Smoothie

Absolutely no one can resist the creamy, tropical vibes of this Frozen Mango Smoothie—blend it up in minutes for a refreshing escape.

Ingredients

• 2 cups frozen mango chunks (no need to thaw)
• 1 cup vanilla yogurt (Greek yogurt for extra creaminess)
• 1/2 cup orange juice (freshly squeezed for the best flavor)
• 1 tbsp honey (adjust to sweetness preference)
• 1/2 tsp vanilla extract (optional for extra aroma)

Instructions

1. Gather all ingredients and a high-powered blender.
2. Add 2 cups frozen mango chunks to the blender.
3. Pour in 1 cup vanilla yogurt over the mango.
4. Add 1/2 cup orange juice to help blend smoothly.
5. Drizzle 1 tbsp honey for natural sweetness.
6. If using, add 1/2 tsp vanilla extract for enhanced flavor.
7. Blend on high for 1-2 minutes until completely smooth, scraping down sides as needed.
8. Pour into glasses and serve immediately for the best texture.

Blending frozen mango creates a luxuriously thick smoothie that’s both sweet and tangy. Try topping with fresh mint or a sprinkle of chia seeds for an Instagram-worthy finish.

Mango Sorbet

Just when you thought summer couldn’t get sweeter, this mango sorbet slaps. It’s creamy, dreamy, and ridiculously easy—no ice cream maker needed.

Ingredients

• 3 cups frozen mango chunks (thaw slightly for easier blending)
• 1/2 cup granulated sugar (adjust to taste)
• 1 tbsp lemon juice (freshly squeezed for the best zing)
• 1/2 cup water (cold, to help blend smoothly)

Instructions

1. In a blender, combine the slightly thawed mango chunks, granulated sugar, lemon juice, and cold water.
2. Blend on high for 1-2 minutes, scraping down the sides as needed, until the mixture is completely smooth. Tip: If your blender struggles, add a splash more water to help it along.
3. Pour the smooth mixture into a loaf pan or shallow dish. Tip: Lining the pan with parchment paper makes removal a breeze.
4. Freeze for at least 4 hours, or until firm. Tip: For a softer texture, let it sit at room temperature for 5 minutes before scooping.
5. Use an ice cream scoop to serve. Garnish with fresh mint or a sprinkle of chili powder for an unexpected kick.

Glide your spoon through this velvety sorbet and taste the tropics. The balance of sweet mango and tart lemon is a match made in heaven—serve it in hollowed-out mango halves for a show-stopping dessert.

Mango Margarita

Fancy a tropical twist on a classic? This Mango Margarita blends sweet, tangy, and boozy for a sip that screams summer.

Ingredients

• 2 cups fresh mango chunks (frozen works too for a thicker texture)
• 1/2 cup tequila (silver for a cleaner taste)
• 1/4 cup triple sec (adjust for sweetness)
• 1/4 cup fresh lime juice (about 2 limes)
• 1 tbsp agave syrup (or simple syrup, to taste)
• Salt or sugar for rimming (optional)
• Ice cubes (for serving)

Instructions

1. Prep your glass by rubbing a lime wedge around the rim and dipping it into salt or sugar. Set aside.
2. In a blender, combine mango chunks, tequila, triple sec, lime juice, and agave syrup. Tip: For a smoother drink, strain the mango puree before blending.
3. Add a handful of ice cubes to the blender and blend until smooth. Tip: The more ice you add, the slushier your margarita will be.
4. Pour the mixture into your prepared glass. Tip: If the mixture is too thick, add a splash of water or more lime juice to thin it out.
5. Garnish with a lime wheel or mango slice and serve immediately.

Cool, creamy, and bursting with mango flavor, this margarita is a tropical getaway in a glass. Try serving it with a spicy snack to balance the sweetness.

Frozen Mango Yogurt

Transform your snack game with this creamy, dreamy Frozen Mango Yogurt. It’s a breeze to whip up and packed with tropical vibes.

Ingredients

• 2 cups frozen mango chunks (thaw slightly for easier blending)
• 1 cup Greek yogurt (full-fat for extra creaminess)
• 2 tbsp honey (adjust to sweetness preference)
• 1 tsp vanilla extract (or almond for a twist)

Instructions

1. Add the slightly thawed mango chunks, Greek yogurt, honey, and vanilla extract to a blender.
2. Blend on high for 1-2 minutes until smooth, scraping down the sides as needed.
3. For a firmer texture, pour the mixture into a loaf pan and freeze for 2 hours. Tip: Cover with parchment paper to prevent ice crystals.
4. Serve scooped into bowls or cones. Tip: Garnish with fresh mint or a drizzle of honey for extra flair.

Outrageously smooth with a tangy-sweet kick, this Frozen Mango Yogurt is your summer staple. Try layering it with granola for a parfait or blending it into smoothie bowls for a refreshing twist.

Mango Ice Cream

Absolutely no summer is complete without this creamy, dreamy mango ice cream—blend, freeze, devour.

Ingredients

• 2 cups ripe mango, diced (frozen works too for a thicker texture)
• 1 cup heavy cream (chill it for easier whipping)
• 1/2 cup whole milk (sub with almond milk for a lighter version)
• 3/4 cup granulated sugar (adjust based on mango sweetness)
• 1 tsp vanilla extract (pure for the best flavor)
• Pinch of salt (enhances all the flavors)

Instructions

1. Blend mango, milk, sugar, vanilla, and salt in a blender until smooth—no chunks.
2. Whip heavy cream in a chilled bowl to stiff peaks, about 3-4 minutes.
3. Fold mango mixture into whipped cream gently to keep it airy.
4. Pour into a loaf pan, cover with plastic wrap touching the surface to prevent ice crystals.
5. Freeze for at least 6 hours, or overnight for best results.
6. Scoop and serve with fresh mango slices or a drizzle of honey for extra flair.

Outrageously smooth with a vibrant mango punch, this ice cream is a showstopper. Try sandwiching it between cookies for an epic homemade ice cream sandwich.

Frozen Mango Daiquiri

Zesty and refreshing, this Frozen Mango Daiquiri is your ticket to a tropical escape. Blend, sip, and repeat—it’s that simple.

Ingredients

• 2 cups frozen mango chunks (no need to thaw)
• 1/2 cup white rum (or skip for a mocktail version)
• 1/4 cup lime juice (freshly squeezed for the best flavor)
• 2 tbsp simple syrup (adjust to taste)
• 1 cup ice cubes (more for a thicker texture)

Instructions

1. Add the frozen mango chunks, white rum, lime juice, simple syrup, and ice cubes to a blender.
2. Blend on high speed for 30 seconds, or until the mixture is smooth and no ice chunks remain. Tip: If the mixture is too thick, add a splash of water to help it blend.
3. Stop the blender and scrape down the sides with a spatula to ensure everything is well mixed. Tip: Taste and adjust the sweetness or lime juice as needed.
4. Blend again for another 10-15 seconds to achieve a perfectly smooth consistency. Tip: For an extra frosty daiquiri, freeze your glasses for 10 minutes before serving.
5. Pour the daiquiri into glasses and serve immediately.

Ultra-smooth and bursting with mango flavor, this daiquiri is a creamy dream. Serve with a lime wedge or a sprinkle of tajín for a spicy twist.

Mango Popsicles

Just when you thought mangoes couldn’t get any better, here comes the ultimate summer hack—turning them into popsicles. No fancy equipment, no waiting around, just pure, fruity bliss on a stick.

Ingredients

• 2 cups ripe mango, diced (frozen works too for a creamier texture)
• 1/2 cup coconut milk (full-fat for richness, or light for fewer calories)
• 2 tbsp honey (adjust to sweetness preference)
• 1 tbsp lime juice (freshly squeezed for the best zing)
• 1/4 tsp vanilla extract (optional, but adds depth)

Instructions

1. Blend 2 cups diced mango until smooth—no chunks left behind.
2. Add 1/2 cup coconut milk, 2 tbsp honey, 1 tbsp lime juice, and 1/4 tsp vanilla extract to the blender. Pulse until fully combined.
3. Taste the mixture. Want it sweeter? Add more honey. More tang? A splash more lime juice.
4. Pour the mixture into popsicle molds, leaving a little space at the top for expansion.
5. Insert sticks and freeze for at least 6 hours, or overnight for best results.
6. To unmold, run warm water over the outside of the molds for a few seconds—popsicles should slide right out.

Silky smooth with a tropical punch, these mango popsicles are your ticket to beating the heat. Serve them poolside or crumble over yogurt for a breakfast twist.

Frozen Mango Cheesecake

Unleash the ultimate summer dessert with this no-bake Frozen Mango Cheesecake—creamy, tangy, and bursting with tropical vibes.

Ingredients

• 2 cups graham cracker crumbs (or any similar biscuit)
• 1/2 cup melted butter (unsalted for better control)
• 16 oz cream cheese, softened (full-fat for richness)
• 1 cup powdered sugar (sifted to avoid lumps)
• 1 cup heavy cream (chilled for better whipping)
• 2 cups mango puree (fresh or frozen, thawed)
• 1 tbsp lemon juice (adjust to taste)
• 1 tsp vanilla extract (pure for best flavor)

Instructions

1. Mix graham cracker crumbs and melted butter in a bowl until evenly combined.
2. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill for 10 minutes to set.
3. Beat softened cream cheese and powdered sugar in a large bowl until smooth and creamy.
4. In a separate bowl, whip the heavy cream to stiff peaks. Fold gently into the cream cheese mixture to keep it light.
5. Add mango puree, lemon juice, and vanilla extract to the cream cheese mixture. Stir until fully incorporated.
6. Pour the filling over the chilled crust, spreading evenly. Tap the pan lightly to remove air bubbles.
7. Freeze for at least 6 hours, or overnight, until completely set.
8. Before serving, let the cheesecake sit at room temperature for 10 minutes for easier slicing.

Now, this cheesecake is a dream—silky smooth with a bright mango kick. Serve it with a drizzle of caramel or fresh mango slices for an extra wow factor.

Mango Lassi

Zesty and refreshing, this Mango Lassi is your ticket to a creamy, dreamy escape. Blend, sip, and repeat—it’s that simple.

Ingredients

• 1 cup ripe mango chunks (frozen works too for a thicker texture)
• 1 cup plain yogurt (Greek yogurt for extra creaminess)
• 1/2 cup milk (adjust for desired consistency)
• 2 tbsp honey (or sugar, adjust to taste)
• 1/2 tsp cardamom powder (for a fragrant kick)
• Ice cubes (optional, for a chilled drink)

Instructions

1. Add 1 cup ripe mango chunks, 1 cup plain yogurt, 1/2 cup milk, 2 tbsp honey, and 1/2 tsp cardamom powder to a blender.
2. Blend on high speed for 1-2 minutes until smooth. Tip: Scrape down the sides halfway through to ensure everything is well mixed.
3. Taste and adjust sweetness with more honey if needed. Tip: The sweetness of mangoes varies, so always taste before serving.
4. Add ice cubes if using and blend for another 30 seconds for a frosty texture. Tip: For a smoother drink, strain the lassi through a fine mesh sieve.
5. Pour into glasses and serve immediately. Garnish with a sprinkle of cardamom or a few mango chunks on top for an Instagram-worthy look.

Gloriously smooth with a velvety texture, this Mango Lassi is a balance of sweet and tangy. Serve it in a mason jar with a colorful straw for a fun twist or pair with spicy dishes to cool down the heat.

Frozen Mango Pie

Craving a dessert that’s both refreshing and ridiculously easy? This Frozen Mango Pie is your summer savior, blending creamy, tangy, and sweet in every bite.

Ingredients

• 2 cups mango puree (use ripe mangoes for the best flavor)
• 1 cup heavy cream (chilled for quicker whipping)
• 1/2 cup powdered sugar (adjust to sweetness preference)
• 1 tsp vanilla extract (or almond extract for a twist)
• 1 pre-made graham cracker crust (9-inch, or make your own for extra crunch)
• 1 tbsp lime juice (balances the sweetness)

Instructions

1. In a large bowl, whip the heavy cream until soft peaks form, about 3 minutes.
2. Gently fold in the powdered sugar and vanilla extract until fully incorporated.
3. Add the mango puree and lime juice to the whipped cream mixture, folding gently to maintain airiness.
4. Pour the mixture into the graham cracker crust, smoothing the top with a spatula.
5. Freeze the pie for at least 6 hours, or overnight, until firm.
6. Before serving, let the pie sit at room temperature for 5 minutes for easier slicing.

This pie delivers a velvety texture with a vibrant mango kick. Serve it with a drizzle of honey or a sprinkle of chili powder for an unexpected twist.

Mango Coconut Smoothie

Blend your way to paradise with this creamy Mango Coconut Smoothie—tropical vibes in a glass, ready in minutes.

Ingredients

• 1 cup frozen mango chunks (no need to thaw)
• 1/2 cup coconut milk (full-fat for extra creaminess)
• 1/2 cup orange juice (freshly squeezed or bottled)
• 1 tbsp honey (adjust to taste)
• 1/2 tsp vanilla extract (optional for depth)
• Ice cubes (as needed for thickness)

Instructions

1. Add 1 cup frozen mango chunks to your blender.
2. Pour in 1/2 cup coconut milk and 1/2 cup orange juice.
3. Drizzle 1 tbsp honey and add 1/2 tsp vanilla extract if using.
4. Blend on high for 30 seconds, then check consistency.
5. Add ice cubes one at a time, blending after each, until desired thickness is reached.
6. Pour into a chilled glass and serve immediately.

Yield a smoothie that’s luxuriously thick with the perfect balance of sweet and tangy. Try garnishing with a sprinkle of toasted coconut or a mango slice on the rim for that Instagram-worthy finish.

Frozen Mango Salad

Blend the vibes of summer with this Frozen Mango Salad—cool, creamy, and crunchier than your last beach walk. Perfect for beating the heat or spicing up your brunch spread.

Ingredients

• 2 cups frozen mango chunks (thaw slightly for easier blending)
• 1 tbsp honey (or agave for vegan twist)
• 1/2 cup Greek yogurt (swap for coconut yogurt to keep it dairy-free)
• 1/4 cup chopped mint leaves (pack them tight for measurement)
• 1/4 cup toasted coconut flakes (for that irresistible crunch)

Instructions

1. In a blender, combine the slightly thawed mango chunks, honey, and Greek yogurt. Blend on high until smooth, about 1 minute. Tip: If the mixture is too thick, add a splash of water to loosen.
2. Pour the blended mixture into a shallow dish. Freeze for 30 minutes to achieve a soft-serve consistency. Tip: Stir every 10 minutes to prevent ice crystals from forming.
3. Remove from freezer. Fold in the chopped mint leaves and toasted coconut flakes until evenly distributed. Tip: For extra texture, reserve some coconut flakes to sprinkle on top before serving.
4. Serve immediately or return to the freezer for up to 1 hour for a firmer texture.

Packed with tropical flavors, this salad is a creamy dream with pops of mint and coconut. Try serving it in hollowed-out mango halves for an Instagram-worthy presentation.

Mango Banana Smoothie

Mango Banana Smoothie is your ticket to a tropical breakfast escape—blend, sip, and teleport to paradise.

Ingredients

• 1 cup frozen mango chunks (thaw slightly for easier blending)
• 1 ripe banana (the spottier, the sweeter)
• 1/2 cup Greek yogurt (or swap for coconut milk to keep it dairy-free)
• 1/2 cup orange juice (freshly squeezed kicks it up a notch)
• 1 tbsp honey (adjust to sweetness preference)
• 1/2 cup ice cubes (more if you like it extra frosty)

Instructions

1. Peel the banana and break it into chunks.
2. Add the banana, mango chunks, Greek yogurt, orange juice, and honey to the blender.
3. Blend on high for 30 seconds until smooth. Tip: Pause to scrape down the sides if needed.
4. Add the ice cubes and blend for another 30 seconds until the mixture is slushy and uniform. Tip: For a thicker smoothie, add more ice.
5. Pour into glasses immediately. Tip: Garnish with a thin mango slice on the rim for that Instagram-worthy look.

This smoothie is creamy with a bright, fruity zing—perfect for pouring over granola or sipping through a colorful straw.

Frozen Mango Salsa

Overwhelm your taste buds with this zesty Frozen Mango Salsa—perfect for beating the summer heat or spicing up your taco night in minutes.

Ingredients

• 2 cups frozen mango chunks (thaw slightly for easier chopping)
• 1/2 cup red onion, finely diced (soak in cold water for 5 mins to mellow the bite)
• 1 jalapeño, seeded and minced (leave seeds for extra heat)
• 1/4 cup fresh cilantro, chopped (stems are flavorful, don’t discard!)
• 2 tbsp lime juice (freshly squeezed for the brightest flavor)
• 1/2 tsp salt (adjust to taste)

Instructions

1. Chop the slightly thawed mango chunks into small, even pieces—aim for a chunky salsa texture.
2. Combine mango, red onion, jalapeño, and cilantro in a medium bowl. Tip: Use a rubber spatula to gently fold and keep the mango pieces intact.
3. Drizzle lime juice over the mixture and sprinkle with salt. Fold again to distribute evenly. Tip: Taste and adjust lime or salt if needed, but remember flavors will intensify once frozen.
4. Transfer salsa to an airtight container and freeze for at least 2 hours before serving. Tip: For easy scooping, freeze in individual portions.

Just thaw for 10 minutes before serving to let the flavors bloom. The salsa stays refreshingly icy with a sweet-spicy kick—amazing over grilled fish or straight from the spoon.

Mango Chia Pudding

Transform your breakfast game with this creamy, dreamy Mango Chia Pudding—packed with tropical vibes and ready in minutes.

Ingredients

• 1 cup unsweetened almond milk (or any milk of choice)
• 3 tbsp chia seeds
• 1 ripe mango, diced (save some for topping)
• 1 tbsp honey (adjust to sweetness preference)
• 1/2 tsp vanilla extract (for a flavor boost)

Instructions

1. In a medium bowl, whisk together almond milk, chia seeds, honey, and vanilla extract until well combined.
2. Let the mixture sit for 5 minutes, then whisk again to prevent clumping.
3. Cover the bowl and refrigerate for at least 4 hours, or overnight, until the pudding thickens.
4. Once set, give the pudding a good stir to smooth out any lumps.
5. Layer the pudding with diced mango in serving glasses, topping with extra mango pieces for garnish.

Enjoy the lush, velvety texture that’s both satisfying and light. The mango adds a sweet, tangy punch, making it perfect for a sunny morning or as a refreshing dessert. Try drizzling with coconut milk for an extra tropical twist.

Frozen Mango Parfait

Snag this Frozen Mango Parfait for a no-fuss, dazzling dessert that’s as easy to make as it is to devour. Perfect for beating the heat or impressing last-minute guests.

Ingredients

• 2 cups frozen mango chunks (thaw slightly for easier blending)
• 1 cup heavy cream (chill for best whipping results)
• 1/4 cup granulated sugar (adjust to taste)
• 1 tsp vanilla extract (or almond for a twist)
• 1/2 cup Greek yogurt (full-fat for creaminess)
• 1/2 cup granola (for crunch)

Instructions

1. In a blender, puree the mango chunks until smooth. Tip: Stop to scrape down the sides for even blending.
2. In a large bowl, whip the heavy cream, sugar, and vanilla to stiff peaks. Tip: Chill your bowl and beaters for faster whipping.
3. Gently fold the mango puree and Greek yogurt into the whipped cream until just combined. Tip: Don’t overmix to keep it light.
4. Layer the mango mixture with granola in glasses. Repeat layers until glasses are full.
5. Freeze for at least 4 hours, or until set. Tip: Cover with plastic wrap to prevent freezer burn.

Expect a creamy, dreamy texture with a sweet-tart mango punch. Serve with extra granola on top for a satisfying crunch or drizzle with honey for extra sweetness.

Mango Green Smoothie

Unleash the power of your blender with this vibrant Mango Green Smoothie—packed with tropical sweetness and a kick of greens for that perfect morning boost.

Ingredients

• 1 cup frozen mango chunks (no need to thaw)
• 1 ripe banana (for extra creaminess)
• 1 cup baby spinach (packed, or kale for a heartier green)
• 1/2 cup Greek yogurt (vanilla or plain, adjust to taste)
• 1 cup almond milk (or any milk you prefer)
• 1 tbsp honey (optional, for extra sweetness)
• Ice cubes (as needed for thickness)

Instructions

1. Add 1 cup frozen mango chunks, 1 ripe banana, and 1 cup baby spinach to your blender.
2. Pour in 1/2 cup Greek yogurt and 1 cup almond milk for a smooth blend.
3. Drizzle 1 tbsp honey if you like it sweeter, then toss in a handful of ice cubes for thickness.
4. Blend on high for 45 seconds, or until completely smooth. Stop and scrape down the sides if needed.
5. Pour into a tall glass and enjoy immediately for the best texture and flavor.

Velvety smooth with a tropical punch, this smoothie is your go-to for a quick breakfast or post-workout refresher. Try topping with chia seeds or coconut flakes for an extra crunch.

Conclusion

Out of all the ways to enjoy the sweet, tropical flavor of mango, these 17 frozen mango recipes stand out for their simplicity and deliciousness. Perfect for home cooks looking to add a refreshing twist to their meals or snacks. We’d love to hear which recipe became your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos