Mango & Coconut FroYo Madeleines


A treat of tropical flavours, these sweet, mango-packed shells of frozen yoghurt with their sprinkling of toasted coconut make a perfect summery snack or a light after-dinner dessert.

Made using the EasiYo Yoghurt Maker and our Reinforced Silicone 12-Cup Madeleine Pan.



  1. The evening before making the madeleines, prepare the yoghurt in the EasiYo Yoghurt Maker using the sachet of Greek-style yoghurt mix.
  2. In the morning, stir the yoghurt until smooth, then refrigerate.
  3. Put the coconut into a dry frying pan and toast over a medium heat until golden brown. Tip into a bowl and leave until cold.
  4. Blitz the frozen mango chunks in a blender or food processor to make a frozen fruit slush, then stir this into 225g of the yoghurt. Pour carefully into the silicone madeleine pan. Sprinkle with the toasted coconut.
  5. Transfer to the freezer until frozen – about 2 hours – then pop out of the silicone mould and serve.

Tip: You could use fresh mango or canned mango purée instead of frozen mango chunks.