Put the mango and peach vegan yogurt in the blender (since we do not have raspberry yogurt, we have made it with apricot yogurt that works very well), 4 tablespoons of agave syrup and mango previously frozen.
Beat until a homogeneous mixture remains and pour into a container suitable for freezer.
Sprinkle lime zest over it and leave it on the surface.
Freeze for about 3 or 4 hours, so that the texture is perfect (if it freezes longer will be made a stone).
Ready! We already have our mango yogurt ice cream ready to taste. You will love it, it is very creamy and 100% vegetable.
We remind you that in this link you can find related content in