Mango and Coconut Frozen Yogurt Bark
Makes 4 servings

INGREDIENTS
300 g Greek yogurt, 5% fat
150 g Mango (Flesh only.)
15 g Desiccated coconut
2 tsp, about 14 g Honey
Juice of half a lime Lime juice

METHOD
1. Toast the coconut in a dry pan over medium heat, stirring constantly, until it turns pale gold. It goes from gold to burnt in ten seconds, so take it off early.
2. Stir the honey and lime into the yogurt, spread it thinly over a paper-lined tray and press the diced mango into it.
3. Scatter the coconut over, freeze for three hours until solid and break into shards. Store in the freezer in a bag; a quarter is a serving.

Contains milk.
Coconut is not a tree nut under UK labelling.

RECIPE NOTES
Makes four. The 5% yogurt is used on purpose: with this much water in the mango, the 0% version freezes into something closer to a lolly than a bark.
Desiccated coconut is 660 kcal per 100 g, so the 15 g here is doing about a fifth of the calories. It is there for the crunch; do not double it.

Full recipe: https://www.getfuel8.com/recipes/mango-coconut-yogurt-bark
