This Frozen Mango Yogurt Bark is a creamy, fruity, and naturally sweet snack made with just a few wholesome ingredients. Great for hot days, kids’ lunchboxes, or a light dessert you can keep in your freezer.
Yields: 8-10 servings
Prep time: 15 minutes
Freeze time: 3 hours
🌟 Why You’ll Love It:
- No baking, minimal effort
- High-protein, low-sugar, customizable
- Kid-friendly and great for meal prep
- Perfect warm-weather snack
- Naturally gluten-free, with a vegan option
Ingredients:
- 1 cup frozen mango chunks
- 1 cup plain Greek yogurt
- 1 tablespoon honey or maple syrup (optional)
- 1/4 cup granola
- 1/4 cup fresh blackberries, halved
Equipment:
- Blender or food processor
- Rubber spatula
- Baking sheet
- Parchment paper
Instructions:
Step 1: Prepare the Ingredients
- Arrange all the ingredients on a clean marble countertop. You should see a whole ripe mango, a bowl of frozen mango chunks, a bowl of plain Greek yogurt in large dollops, a small bowl of granola, and a small bowl of fresh blackberries.
Step 2: Blend the Mango and Yogurt
- Place the frozen mango chunks and plain Greek yogurt into a high-speed blender. If using, add honey or maple syrup for a touch of sweetness. Close the lid securely.
- Blend on high speed until the mixture is completely smooth and creamy, with no chunks remaining. This should take about 1-2 minutes. You may need to stop and scrape down the sides of the blender with a rubber spatula a couple of times to ensure everything is well combined. The final mixture should have a thick, soft-serve consistency.
Step 3: Spread onto Baking Sheet
- Line a baking sheet with parchment paper, ensuring the paper extends slightly over the edges for easy removal later. Pour the blended mango yogurt mixture onto the prepared baking sheet.
- Use a rubber spatula or the back of a spoon to gently spread the mixture evenly across the parchment paper. Aim for a thickness of about 1/4 to 1/2 inch. Try to create a relatively rectangular shape for easier breaking into pieces later.
Step 4: Add Toppings
- Sprinkle the granola evenly over the surface of the mango yogurt mixture.
- Arrange the halved fresh blackberries randomly or in a pattern on top of the granola. Gently press the toppings down slightly into the yogurt mixture to help them adhere.
Step 5: Freeze
- Carefully transfer the baking sheet to the freezer. Freeze for at least 3 hours, or until the yogurt bark is solid and completely frozen.
Step 6: Break into Pieces and Serve
- Once the bark is fully frozen, remove the baking sheet from the freezer. Lift the parchment paper from the baking sheet to remove the frozen bark.
- Break the frozen bark into irregular pieces using your hands. You can also use a sharp knife, but be careful as it might be very hard. Serve the frozen mango yogurt bark immediately.
💡 Pro Tips
✔ No blender? Mash the mango with a fork and mix with yogurt.
✔ Prevent cracking: Let sit at room temp for 2 mins before breaking.
✔ Tart twist: Add 1 tsp lime zest to the mix.
🍽 Serving Ideas
- Breakfast: Crumble over oatmeal.
- Dessert: Drizzle with melted dark chocolate.
- Smoothie booster: Blend bark chunks into smoothies.
📊 Nutrition (Per Serving, without toppings)
Calories: ~80 | Protein: 4g | Carbs: 15g | Sugar: 12g (natural) | Fat: 0g
🌱 Variations
- Tropical: Swap mango for pineapple + banana.
- Berry Bliss: Use mixed berries instead of mango.
- Protein-Packed: Stir in 1 scoop vanilla protein powder.
Enjoy your refreshing Frozen Mango Yogurt Bark!
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