Abstract: The study was conducted to develop frozen yoghurt, flavoured with jackfruit pulp. Sensory data revealed that, the sample incorporated with 15% jackfruit pulp had the best qualities. Protein content of all jackfruit pulp incorporated frozen yoghurts was significantly higher (p < 0.05) and their fat content was significantly lower (p < 0.05) compared to the control. Significantly higher (p < 0.05) overrun was observed in the frozen yoghurt containing 20% of jackfruit pulp compared to the control. Titratable acidity increased and pH decreased in all samples during the storage.