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Apr 25, 2011 09:41 PM

Mixx: Amazing Asian Self Serve Frozen Yoghurt in Allston

Mixx, what a cool concept- like a pay by the ounce serve-yourself salad bar, but with frozen yoghurts and myriad toppings, with an Asian slant. The 10 frozen yoghurt flavors change daily; every one we sampled was excellent and our favs today were taro, coffee, litchee, tart, peach. Tomorrow's flavors are posted to lure you back; they include green tea and coconut. It's such a different experience from that of rich ice cream; like sushi is to lasagna. Yes, it's dessert, but it feels so clean on your palate. I tell you, i WANT a Mixx down the street from me.Puhleeeese.

Mixx Frozen Yogurt
66 Brighton Ave, Boston, MA 02134

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  1. Counterpoint: the yogurt itself sucks (chalky, too sweet). I will agree that the mix-ins are tops!

    30 Replies
    1. re: Luther

      it's hard to believe we could have such opposing views on this product! chalky? too sweet? and i saw before that you thought the taro not full flavored enough (i thought the taro flavor really came through). no way were any of the ones i tasted(listed above) too sweet. MAYbe the litchee..... And I can't tell you how many times 'cloyingly sweet' has been appraised by me on a fair number of rants about 99% of American bakeries. ah well. hope you find some you love some day, and hope it's in boston.

      1. re: opinionatedchef

        Tart froyo is my wife's favorite. I prefer ice cream, but can live with frozen yogurt. How does this place compare to the many other places in the area?

        Berryline near Harvard and Fenway
        Pinkberry in Back Bay, Pru center, and Harvard Sq.
        Red Mango near Sympony
        Berry Freeze in Coolidge Corner

        I'd probably put those in that order right now, though the top three are close.

        1. re: Fukui San

          haven't tried any of those places but jenny o.(from whose raves i first learned about mixx) has and wrote about them on some other thread. also, i believe mixx is the only self-serve. so cool!

          1. re: opinionatedchef

            Berry Freeze is self-serve as well.

          2. re: Fukui San

            Having been only only to Berryline (which is quite good) and Berry Freeze (which isn't) on that list, I can confidently say that I prefer Mixx's plain tart frozen yogurt--which is my favorite kind as well--to Berryline's. Mixx's just has a creamier texture.

            1. re: Fukui San

              I would put it in this order...

              Pinkberry-top notch special tanginess and expensive but worth it.
              Mixx-flavors inconsistant from day to day, cheap, awesome toppings, self serve.
              Red Mango-expensive, stingy with toppings, stingy hollow yogurt.
              Berryline-ok don't understand the hype here.

              1. re: joebloe

                joe, do you know how many different flavors you can get at one time at Pinkberry? Do they have Asian flavors like Mixx(green tea, coconut, taro, lychee.....)?

                1. re: opinionatedchef

                  Each machine can mix two flavors so you can get a swirl of two flavors. However if you insist on half of two swirls in one cup, I guess you can have four flavors. Pinkberry do not have the asian flavors. They have the regular tart, chocolate, coconut, and one seasonal flavor like orange or pumpkin.

                  1. re: joebloe

                    Pinkberry currently has Lychee.

                    1. re: Gabatta

                      Harvard Sq has lychee, green tea, coconut and mango.

                      1. re: beetlebug

                        bb and gab, et al>> do you prefer pinkberry froyo to mixx?

                        BTW, just in case anyone missed it, yesterday's Globe food section had a big spread on froyo in boston.

                        1. re: opinionatedchef

                          I haven't tried Mixx. I love the concept of self serve. But sometimes, it doesn't like me as much.

                          I prefer Berryline to Pinkberry. I always have slight sticker shock at Pinkberry.

                          1. re: beetlebug

                            I've never had Mixx, however from the previous description of it being 'creamy' I might speculate that it is somewhat similar to Pinkberry (which I like). My wife prefers Berryline, but I just find the taste off for some reason. I always kid that it tastes like feet.

                            I am sure we will try Mixx at some point, maybe coupled with a Sakanya pick up.

                        2. re: beetlebug

                          Thanks. Time for me to visit the Hingham Pinkberry to test taste the lychee.

                          1. re: joebloe

                            I hit up the Harvard Pinkberry for the first time last night, inspired by this thread (and related one on yogurt "buzz"). I sampled the lychee, but I didn't love it. Something about it tasted a bit fake, so I went with the "original" flavor, which is just tart plain yogurt. I got the mini cup, with mango and kiwi topping. I gotta say, it did not really blow me away. Yes, the yogurt was tart, but it lacked some kind of fullness of flavor. Perhaps because it was served very much on the cold/hard side. Of course, I could have let it thaw, but it had a stubbornness about it--it didn't melt quickly enough for my patience (and hunger). The chopped mango was very unripe; the kiwi was fine. I haven't been to Berryline in a while, but my memory of it is that it was preferable (to me, at least) to Pinkberry. I think it is served slightly softer, and is tarter/more flavorful, than Pinkberry. Also, you're never going to find Taza Chocolate flavor yogurt at Pinkberry, only at Berryline.

                            Taza Chocolate
                            561 Windsor St, Somerville, MA

                            1. re: bella_sarda

                              v. helpful info, as the only thing stopping me from scooting down there and trying it is the impossibility of parking (not an issue at Mixx)! I saw the berryline website; is it really true they only have 3 flavors? seems so weird.( i'm looking for taro, lychee, tart, green tea,along that line.)

                              1. re: opinionatedchef

                                I'm pretty sure Berryline has only 3 flavors at a time, typically, but I'm not enough of a regular to be quoted on that. I'm looking for those Asian flavors, too, and I was surprised that Pinkberry had only lychee and not more exotic ones such as taro. Pinkberry's other flavors were pomegranate, mango, and chocolate, and maybe one other (I'm forgetting). The overall slant of Pinkberry did not seem distinctly Asian, although they do offer mochi as a topping. They're going for a global appeal. I'm not so psyched about Berryline's flavor selection in general either, but I'm such a purist that I almost always go with (and am happiest with) the plain flavor, that I don't mind too much. That Taza choc flavor blew me away, but it's not offered on a regular basis. AGain, I'm going to take matters into my own hands and make my own!

                                edited to add: maybe Pinkberry did have a green tea flavor? Can anyone confirm? If mango counts as Asian then that would tilt them decidedly more in the Asian direction than Berryline, but not as much as Mixx.

                                1. re: opinionatedchef

                                  Berryline is always changing their flavors (every week and a half or so). The three branches usually have different flavors, well original and then two different ones.

                                  Also, re: Berryline, their mangoes aren't my favorites. They use the red mangoes. I like the yellow champagne mangoes. I sometimes cut up a champagne mango at home and then rush home with my yogurt and coconut flakes.

                                  Easy parking at the Porter one. Harvard, it depends, that Bow/Arrow street area is always hit or miss.

                                  1. re: beetlebug

                                    bb, this is the first time i've read about diff mangoes.Is one typically used over the other at indian restnts in boston? the champ. flavor is more delicate?

                                    1. re: beetlebug

                                      The most common red mangoes around here are Tommy Atkins, and I agree that they are not hugely tasty (and are fibrous). But, look for Kent mangoes a little later in the summer. They are very good, and match champagne mangoes in creaminess of flesh and fullness of flavor (although with a different taste).

                                      And, yes, there are hundreds of varieties of mangoes -- several dozen in Hawaii alone and over a hundred in India.

                                      1. re: FoodDabbler

                                        wow, that many varieties eh? sounds like our apples. i wonder what botanical features are needed for a fruit to have hundreds of varieties v.s. just a few......a question for the General Board.

                          2. re: joebloe

                            I'll have to check out 2 swirls, 1 cup.

                            1. re: nsenada

                              You owe me a new monitor, buddy.

                        3. re: joebloe

                          Another difference; unlike the others, Red Mango is sweetened with stevia...I think serving it at such a cold temperature keeps the stevia from leaving that aftertaste....

                    2. re: Luther

                      I have to agree about Mixx's yogurt. I love the toppings and the concept, but the yogurt itself was just not good. It was not particularly creamy and the flavor was underwhelming. I actually ended up tossing my cup rather than finishing.

                      We ended up at JP Licks and I tried their Blood Orange X yogurt, and it was fantastic. My husband, who normally hates froyo agreed that it was delicious.

                      1. re: tazia

                        well, DARN! it was so perfect, creamy and full flavored for me! but thanks for that bl orange tip; that sounds terrific.i'm alrdy a big fan of jplicks for my go-to maple walnut and rumraisin, so we'll do the bl orange when next we go!

                        1. re: opinionatedchef

                          I tried Mixx today and really liked it too. I had the original tart and some of the blueberry. I was nervous the blueberry would taste too sweet or too artificial but I liked it better than the original tart flavor. I understand the smoothness factor, but I thought the yogurt tasted good and liked it balanced with the toppings.

                          1. re: kobuta

                            yay k! i'm hoping to get back tomorrow and if it's there,we'll get it; that's My Love's fav flavor fruit!thanx )

                            don't forget that just down the street at super88, Pho Viet has their terrific banh mi (I combine the 2 places for a real CH afternoon!) of course, you could combine mixx w/ any kind of lunch, but i just love the asian double whammy.

                            1. re: opinionatedchef

                              I combined Mixx with Bonchon chicken and then some sashimi from Sakanaya to take home. :)

                              75 Linden St, Boston, MA 02134

                    3. I had the froyo from Sophia's Greek Pantry recently and have been hooked. Tangy and so tasty. Although this weekend, the machine was down. Is it as good at Mixx? Although I love Sophia's, the one flavor choice is rather limiting. Would be great to have another option. :)

                      Sophia's Greek Pantry
                      267 Belmont Street, Belmont, MA

                      18 Replies
                      1. re: makonna

                        I had it too - delish! Need to try Mixx to compare - was at Berryline in Harvard Square recently, but this was right after I got a shot for my bad knee, and I couldn't handle standing in line. Would like to compare (had one fr the Porter Sq Berryline about a yr or two ago - can't remember enough to compare) - I absolutely love the tart, creamy cone I got at Sophia's.  

                        1. re: makonna

                          never would have known, so thank you!

                          1. re: makonna

                            This may not be convenient, but you could buy Sophia's plain (un-frozen) yogurt, add flavorings of your choice, and freeze in an ice cream maker. That Sophia's yogurt (haven't tried it frozen) is the best yogurt I've ever had. I plan on trying to make a frozen version soon.

                            1. re: bella_sarda

                              wow, if that actually worked, you would have the richest tasting froyo in the world yes? ! (richest as in no one would believe you!) What a fun idea.

                              1. re: opinionatedchef

                                I'm researching recipes right now. Most fro-yo recipes have you mix something else with the yogurt---such as milk, cream, and/or eggs---in addition to sweetener/flavorings, while others just involve yogurt and flavorings/sweetener. I'm going to try both, but I would err towards keeping it as unadulterated as possible to maintain the amazing tartness of the un-frozen product. will report back, but that may be a different thread.

                                There's a fro-yo place in Gainesville, FL called Mochi that sounds very similar to Mixx: self-serve, flavors like taro and lychee. It was amazing as I recall, and they had very unique toppings, many of which based on mochi, a sweetened Japanese glutinous-rice product that can be made into many different shapes/sizes.

                                1. re: bella_sarda

                                  if you do start a thread on homecooking, would you plse post the link here? yes,various mochi cubes are available toppings at mixx!

                                  1. re: opinionatedchef

                                    Hey opinionatedchef and others interested in my experiment with making frozen Sophia's yogurt. I made a truly incredible chocolate frozen yogurt with Sophia's yogurt yesterday. Used a recipe from the Chocolate&Zucchini blog, courtesy of Clotilde. Very easy. I posted about it on the home cooking board here:


                                    If you want to proceed straight to the recipe, it's here:


                                    My guess is that, if you wanted to adapt this recipe to make vanilla fro-yo, you could just omit the chocolate and cocoa and adjust the sugar to taste. Heidi Swanson's recipe (cribbed from David Lebovitz) suggests 1/4 cup sugar per cup of yogurt. One key difference between Heidi's recipe (referenced above in this thread; search for it) and Clotilde's chocolate yogurt is that Clotilde's uses a small amount of heavy cream.

                                    1. re: bella_sarda

                                      yay bella! you hot ticket you! thanks much for the link.

                                  2. re: bella_sarda

                                    What you want is the frozen yogurt recipe in David Lebovitz's THE PERFECT SCOOP. Jenny Ondioline has made it a number of times, and it is simple and incredibly delicious.

                                  3. re: opinionatedchef

                                    There's a recipe for frozen strained yogurt in the bible of ice cream, David Lebovitz's The Perfect Scoop: simply yogurt, sugar, optional vanilla. We regularly make it with our homemade yogurt during the summer.

                                    1. re: Jenny Ondioline

                                      That recipe is reproduced here, at the "101 Cookbooks" blog:

                                      It's first on my list to try---thanks!

                                      1. re: bella_sarda

                                        No problem. If you like it, I strongly recommend investing in the cookbook. Every single recipe I've tried from it has turned out amazing, including the best peach ice cream I've ever had...and I've had a lot of peach ice cream.

                                          1. re: Jenny Ondioline

                                            @Jenny: I know. I need to buy that book, since I love to make ice cream. So far, I've just cribbed a bunch of his ice cream recipes from his blog and other blogs. I made his salted-butter-caramel ice cream, which is insane (is it in the book?); but my all-time favorite is the pistachio gelato, which is def. not in the book (he explains why on his blog). I'm a big Lebovitz fan so I should actually fork over some dough for the book.

                                            In the mean time, looking forward to trying Mixx and Sophia's frozen (at her shop) and will post a link if I post on home cooking.

                                            1. re: bella_sarda

                                              The book just barely predates the craze for salt-caramel-everything, so no, it's unfortunately not in there.

                                    2. re: bella_sarda

                                      Great idea, bella-sarda. Her frozen yogurt (I only had it once, but still thinking of that cup, lol) is awesome, as is that amazing yogurt. She said her frozen yogurt is fat free. Would be interesting tried w/different flavorings.

                                      1. re: threedogs

                                        i wonder if you could get additions whisked into it well enough in time for it not to start melting, and then get it refrozen? DO IT, three, and TELL US!!!!!

                                        1. re: opinionatedchef

                                          Ah, but I don't have an ice cream maker (*yet). I def live close enough for the experiment, though!

                                  4. Finally got back here today . I still have not had a 'bad' flavor. Today the new finds/delightw were blueberry and coconut. The Green Tea was not strong enough for me. Other CHs have said that about the taro, which i find wonderful, but who knows, maybe batches differ like they do with so many things.....
                                    Anyway, my new favs list is: Tart, lychee, taro, coconut, blueberry, chocolate, coffee,peach. My Love gobbled his strawberry as well. Completely packed at 8pm Sunday.

                                    6 Replies
                                    1. re: opinionatedchef

                                      found a bit of nutritional info. They have some sheets in a folder for just 3 of their flavors, but in general, zero fat and about 90-100 calories for a 4 ou. serving.

                                      1. re: opinionatedchef

                                        Just checked out Mixx this weekend and I'm with you: I thought the Taro was delicious. I found the classic yogurt flavor a bit icy and not as creamy as other froyo style places, but with the range of toppings, relatively cheap price, and range of flavors Mixx is doing a great job.

                                        I'm looking forward to trying more of the other flavors.

                                        1. re: Klunco

                                          I just checked out Mixx yesterday; taro and original flavor...And I managed to need to go past again and stop today, for the same flavors...Houston, we have a problem...;)

                                          1. re: galleygirl

                                            Am very fond of the honeydew which they have this week. Peach will be avail next week and it is a fav too. After loving this stuff for awhile now, I HAVE had the previously mentioned experience of some of it being too sweet(the chocolate and watermelon.) I also found out that it is the Tea Zone Taro powder that they use to make their taro flavor. If anyone wants to split the large bag of it that i bought, contact me through my member pg.

                                            1. re: opinionatedchef

                                              Agreed, OC - the honeydew is AMAZING. Light, refreshing, no strange aftertaste, and robust (but natural) honeydew flavor. My girl and I have been going there every night this week for it; we find that we don't even need toppings for it.

                                              1. re: Prav

                                                i'm with you. but just fyi, since they change those flavors weekly (drag!) they don't show it on the board for next wk. :-( [so last night i packed up a quart for the home freezer!] you're lucky you live nearby.

                                      2. just wanted to mention, for those unfamiliar with them, Mixx has these amazing little bubble things- think a big version of salmon roe- that are a topping option (different flavors every day, as with the froyo). I was suspicious of them, thinking they'd be kool aid-like, but NO! they're super! and fun- bursting in your mouth. mango tasted just like mango. what a cool thing.

                                        5 Replies
                                        1. re: opinionatedchef

                                          I think the alginate/calcium reagents used to make the "fruit caviar" topping must be distributed by the same company that sells the rest of the equipment and ingredients for the knockoff by-the-pound yogurt places. I was just in southern CA and they had the same mango fruit caviar topping at a couple places I went into.

                                            1. re: Luther

                                              No, I don't think so. I think they're sold intact by the company Hula Boba, from Hawai'i but with good penetration into the Southern CA yogurt and bubble tea market. The "weigh and pay" froyo store seems a very Southern California innovation, and I think Mixx is following along that trend. I love, love the "popping boba" and have even filled up a cup with just those alone to experiment with them in drinks at home.

                                          1. I had a taste of the lichee last night, after dining at Bon Chon Chicken. I liked it, I thought it truly tasted of lichee. I don't think I'd want to eat a lot of it at once. I'm interested in tasting the taro, and the peanut butter. Next time, I'll leave room for dessert!