Frozen yoghurt is making a major comeback in Metro Manila, with a new generation of shops offering everything from protein-packed and zero-sugar options to indulgent swirls loaded with creative toppings.
Once a defining dessert trend of the 2000s and early 2010s, froyo is finding a new audience in the Philippines as consumers look for lighter alternatives to traditional ice cream without giving up the fun of customisable desserts.
The global frozen yoghurt market is also expected to nearly double in value from US$6.2 billion in 2025 to US$11.53 billion by 2035, with Asia-Pacific projected to be the fastest-growing region. In tropical Metro Manila, the appeal is easy to understand: a cold, tangy yoghurt swirl can be both refreshing and indulgent.
Here are the frozen yoghurt destinations generating the most attention in Metro Manila right now.
Cloud Soft Treats
This homegrown brand takes a distinctly modern approach to froyo, combining carefully designed flavours with playful toppings and presentation.
Its signature combinations include Dubai, inspired by Dubai chocolate, and Uji, which combines matcha sauce, lychee, rice crispies and mini mochi.
The brand has also experimented with coffee yoghurt bases through a collaboration with Yardstick Coffee. Its Seongsu creation comes with cornflake crunch and butter mochi tteok, while the tiramisu version features graham crust and chocolate chips.
With locations around Metro Manila, Cloud Soft Treats is helping push frozen yoghurt beyond the traditional fruit-and-granola formula.
Pinkberry
One of the names most closely associated with the modern froyo movement, Pinkberry has been serving Filipino customers since arriving in the country in 2012.
Its signature tangy original flavour remains a favourite, but the brand regularly introduces limited-edition combinations ranging from Biscoff and cereal milk to ube and keso.
Pinkberry also offers frozen yoghurt cakes and party packages, making it an option for celebrations as well as casual dessert runs.
Red Mango
For longtime froyo fans, Red Mango brings a strong dose of nostalgia.
The Korean-founded chain entered the Philippine market in 2009 and has survived the disappearance of many of its early competitors. Its frozen yoghurt is positioned as a natural, non-fat option, while customers can build their own cups or choose combinations such as the Mango Jubilee with caramel shell and crushed graham.
Its longevity is a reminder that the froyo trend never completely disappeared — it simply evolved.
Smöoy
The newest major entrant is Spanish franchise Smöoy, which opened in July 2026 at One Ayala in Makati and SM North EDSA in Quezon City.
The concept offers four main choices: natural frozen yoghurt, soft-serve ice cream, chocolate soft serve and a protein-focused frozen yoghurt.
Its protein froyo contains 25 grams of protein per 300-gram serving, with rotating flavours including pineapple, strawberry, lemon and dragonfruit.
Customers can then customise their cups with sauces, crunchy toppings and fruit. Smöoy also sells smoothies, frappés, coffee and slushies.
Souv by Cyma
Frozen yoghurt gets a distinctly Greek treatment at Souv by Cyma.
The contemporary Greek restaurant offers a creamy but tangy frozen Greek yoghurt that can be paired with toppings including honey, baklava, carrot jam, orange saffron and cheesecake.
One of the more unusual combinations is EVOO and sea salt, which highlights the savoury side of Greek yoghurt and offers a very different experience from conventional sweet froyo.
Souv has locations in BGC, The Podium and Molito Lifestyle Center in Alabang.
Yogorino
Yogorino has become one of the country’s most established frozen yoghurt names since opening its Philippine flagship at Glorietta 3 in 2018.
The brand now has 24 locations nationwide and offers frozen yoghurt alongside its wider selection of gelato.
Its signature froyo comes in the original flavour, allowing customers to customise their cups with up to three toppings or choose from prepared parfaits.
For those looking for a familiar, straightforward frozen yoghurt experience, Yogorino remains one of the country’s most accessible options.
Yolé
Yolé is targeting consumers who want to enjoy froyo while keeping an eye on added sugar.
The Spanish brand’s frozen yoghurt contains no added sugar and can be served in several formats, including signature cups, parfaits, flurry-style creations, thick shakes and affogatos.
Customers can also choose a cone, waffle bowl or bubble waffle, all made without added sugar.
Yolé has locations at Robinsons Magnolia, Robinsons Place Manila and SM North EDSA, making it one of the more widely accessible options for Quezon City and Manila diners.
Yoyogi Yogurt
Inspired by Tokyo’s Yoyogi neighbourhood, this homegrown brand brings a Japanese-inspired approach to frozen yoghurt.
Customers can choose between the original Shiro Frozen Yoguruto and the creamier Hokkaido Sky, made with Hokkaido milk. There is also the Fujisan, which combines the two.
For those who prefer something more elaborate, pre-designed combinations include Biscoff with black pearls and Pafu Koko with coconut and nata de coco.
Yoyogi Yogurt can be found at The Podium, Mitsukoshi BGC and Theatre Mall Greenhills.
Adam N Eve Froyo
A new contender from Bangkok is also set to enter Metro Manila in September 2026.
Adam N Eve Froyo was developed around health and longevity, using real Greek yoghurt with no added sugar and no preservatives.
Its signature creation pairs frozen yoghurt with Sicilian olive oil and wild honey — an unusual combination that reflects the brand’s more sophisticated approach to the dessert.
The exact Metro Manila location has yet to be disclosed, but its arrival could add another layer to an already expanding froyo market.
Why Froyo Is Having a Comeback
The new wave of frozen yoghurt is noticeably different from the froyo boom of the past.
Today’s brands are not simply selling yoghurt with fruit and granola. They are competing through protein content, sugar-conscious recipes, premium ingredients, elaborate toppings and visually distinctive combinations.
That gives consumers more reasons to return — whether they want a relatively light dessert, a post-workout treat or an all-out indulgence.
For Metro Manila’s dessert scene, the revival also reflects a broader appetite for nostalgic foods reinvented for a new generation.
Frozen yoghurt may have been around for decades, but the latest wave is proving that the dessert still has plenty of room to evolve.
From Greek yoghurt topped with olive oil and sea salt to protein-rich Spanish froyo and Japanese-inspired yoghurt swirls, Metro Manila’s frozen yoghurt scene is no longer just a throwback.
It is becoming one of the city’s most exciting dessert trends once again.
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