5 Minute Mango Frozen Yogurt with Pistachio Crumble

Summer is all about the ice cream for me. We live 2 minutes away from a Rita’s (not my favorite icy treat, but hand me a small gelati and I won’t complain), about 7 minutes from the local hole in the wall ice cream joint (think everything from soft serve to sundaes to floats) and about 12 minutes from a self-serve fro-yo (and all its topping possibilities!) place.

Know what all that means?

3 different, all too close by places to pack on an extra 10 pounds this summer. And when you go 2-3 times a week, yes, that can happen pretty easily.

This is my last post with Udi’s and interestingly enough, it’s supposed to be about my gluten free journey. As we’ve gone over a few times, since I’m not gluten free, my journey is really one about overall health in which a gluten free diet sometimes fits into.

Health this summer is going to mean finding a balance between the ice cream shop treats (because let’s be real, there’s nothing better than a cherry dipped vanilla cone in all it’s high fructose corn syrup glory) and homemade (healthier) alternatives.

Like this mango frozen yogurt you can make in 5 minutes. No ice cream maker and no freezing required. Just some frozen fruit, yogurt and a good food processor. It’s the perfect answer when you don’t want to be bothered with churning and freezing.

Prefer a smoothie version? Try this mango pineapple smoothie which is equally as simple and incredibly sweet and refreshing with all the tropical vibes of a good beach drink.

Although, if you have time for that, give this strawberry kefir ice cream a try because it tastes very similar to frozen yogurt but with an extra level of creaminess.