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Kiwi Mango Frozen Yogurt Pie


For Crust:

  • 6-8 graham cracker sheets
  • 2-4 tbsp almond milk

For Pie Filling:

  • 2 cups coconut yogurt
  • 16 ounces frozen mango
  • ½ cup baking stevia or sugar
  • ½ tsp vanilla extract
  • 2 SunGold kiwi fruit, sliced

Grease an 8-inch springform pan with cooking spray; set aside.

For Crust:
In a food processor, crush the graham crackers into fine crumbs, then add the milk 1 tablespoon at a time until a dough-like consistency forms. Press the graham cracker crust firmly into the pan and set aside.

For Pie Filling:
Process the yogurt, mango, sweetener, and vanilla until smooth. Pour evenly over the crust. Slice kiwi fruit and layer on top of the pie. Chill, and serve.

Recipe contributed by Courtney Zwick of Courtney’s Cook Book,

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