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+ servings

Lemony Frozen-Yogurt Terrine with Blueberries and Mango


  • 1 quart Greek yogurt
  • 1 cup natural sugar (Sugar in the Raw or Turbinado)
  • 1 ½ Tbsp finely grated lemon zest
  • ¾ cup lemon juice (fresh is best)
  • 1 tsp kosher salt
  • 2 mangoes, peeled, pitted, and coarsely chopped (~ 3 cups)
  • ¼ cup honey
  • 2 Tbsp heavy cream
  • 1 cup blueberries,
  • ¼ cup unsalted pistachios, chopped


  • Line an 8 x 4" loaf pan with plastic wrap, leaving a few inches of overhang all around.
  • In a medium bowl, combine the yogurt, sugar, lemon zest, lemon juice, and salt and whisk until smooth.
  • Transfer to an ice cream maker and freeze according to the manufacturer's instructions; the yogurt should be frozen but still spreadable.
  • Meanwhile, in a food processor, combine the mangoes, honey, and cream and puree until smooth. Transfer half of the mango puree to a bowl and refrigerate.
  • Working quickly, spread one-third of the frozen yogurt in the prepared loaf pan in a ½" thick layer. Spread the remaining frozen yogurt on top.
  • Gently spread half of the mango puree on top and scatter with some of the blueberries and pistachios; gently push them into the puree.
  • Repeat with another third of frozen yogurt and the remaining mango puree, blueberries, and pistachios.
  • Spread the remaining frozen yogurt on top. Cover and freeze the terrine until firm, at least 8 hours or for up to 5 days.
  • Carefully unmold the terrine onto a platter; peel off the plastic wrap. Cut the terrine into ½" thick slices, rinsing the knife under hot water and drying it between cuts. Serve with the chilled mango puree.