If you want delicious mango coconut yogurt but don’t want to pay $25* for it, this is the recipe for you.
Consider this a fun spin on our 2-Ingredient Coconut Yogurt to include mango and orange for a thick, tangy, creamy yogurt infused with delicious fruit and vanilla flavor. Serious swoon. Let’s do this!
The base of this 5-ingredient recipe starts with full-fat coconut milk and probiotic pills (brand recommendations for both below! ).
Once mixed, let it hang out at room temperature until thick and tangy – about 48 hours seems to be the sweet spot for us.
Once thickened, it’s time to add the flavor! We loved a dash of vanilla extract (or paste), mango puree, and orange zest or juice. Once refrigerated, the yogurt will become even thicker and richer in flavor – this is key!
Real talk: The reason Coconut Cult yogurt costs so much is each 16-ounce jar contains 800 billion active probiotic cultures (some of which are human-derived). That’s a lot!
Depending on the brand and quality of the probiotic you add, you can get up to that number. But we think anything above 10 billion active cultures is pretty awesome (the one we use contains 50 billion). With that said, the cost comparison of 1 16-ounce jar of Coconut Cult vs. one 16-ounce pot of our recipe is $24.50 vs. $6.48* (that’s a cost savings of $18.02!).
*This cost estimation is for one can of Whole Foods 365 full-fat coconut milk, 1 1/2 Renew Life 50 billion probiotic capsules, 1/2 mango, 1/2 orange, and a dash of vanilla. That means you have the same amount of delicious, tangy yogurt for a fraction of the cost. Pretty cool, huh?
Ingredients
- 3 1/2 cups full-fat Whole Foods 365 organic canned coconut milk (using this brand yields the best results*)
- Three probiotic capsules*
- 1 cup ripe mango cubes
- 2 Tbsp orange juice
- 1/2 tsp vanilla paste, powder, or extract
Instructions
- It’s important to select coconut milk that’s creamy and smooth (not grainy or clumpy) to ensure that the yogurt is creamy and smooth. My favorite brands are Whole Foods 365 full-fat (BPA-free), Aroy-D full-fat, and Thai Kitchen full-fat. Native Forest (BPA-free) isn’t as creamy, but it still makes tasty yogurt. I would not recommend Trader Joe’s (BPA-free), which was recently reformulated and is now chunky/grainy. The recommended brands’ full-fat coconut milk (and coconut cream) also work well for coconut whipped cream! For best results, I recommend using Whole Foods 365 to achieve the creamiest and thickest yogurt.
- Shake your coconut milk can well. Then open and pour into a clean (sterilized), dry glass jar or bowl. You can easily sterilize clean jars by rinsing them thoroughly in boiling water and letting them dry completely. Just let them cool back down to room temperature before adding ingredients. For pots, I like this one from Weck. Often, the coconut milk is separated, so once added to the pool, whisk to get it completely smooth.
- Empty your probiotic capsules (see brand recommendations below) into the yogurt, and (important:) use a wooden or plastic spoon to stir, not metal, as a metal spoon can react negatively with the probiotics. Stir until creamy and smooth, pushing the probiotic up against the side with your spoon to disperse evenly.
- Cover the mixture with cheesecloth (or a very thin, clean dish towel – something that lets air in but keeps bugs out) and secure with a rubber band.
- Let the yogurt activate for at least 24 hours and up to 48 hours (sometimes longer – 48 hours is my sweet spot for thickness and tang) in a warm place. The longer it rests, the tangier the yogurt will become. In warmer climates and summer, it’s easy to make yogurt if your house is warm (75 degrees F / 23 C and above). But in cooler temperatures or seasons, place the yogurt in the oven with the light on (do not turn on the oven), where it should have the right amount of heat to activate.
- Once the yogurt has reached the right amount of tanginess and thickness for your liking (be sure to sample with a wooden spoon), cover it securely with a lid and refrigerate until cold. Refrigerating will also thicken the yogurt even more, almost to a Greek yogurt consistency (depending on the brand of coconut milk you used)!
- NOTE: For even thicker yogurt, line a fine mesh strainer with two layers of cheesecloth and set over a mixing bowl. Pour in the yogurt, loosely cover with a lid or plastic wrap, and let rest in the refrigerator overnight or for 12+ hours. It should thicken up quite a bit more as any excess liquid strains to the bottom.
- To make the mango puree, add cubed mango and orange juice to a small blender or food processor and puree until smooth. Add the desired amount of mango puree (we used about half of the prepared amount) to your yogurt along with the vanilla and whisk/stir to combine (this is most easily done in a mixing bowl). Taste and adjust flavor as needed. (Reserve any leftover mango puree for serving with yogurt or for smoothies.)
- Enjoy immediately or place back in the refrigerator to thicken for at least 4-6 hours (which we prefer). The store was covered in the fridge for several days (mine was kept for seven days). You’ll know it’s gone bad when the smell is off-putting, or there is mold.
