The snack edit 671

Mango and Coconut Frozen Yogurt Bark

Make mango and coconut frozen yogurt bark, from the first ingredient to the finished dish.

4 servings · 5 ingredients · 3 steps

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Mango and Coconut Frozen Yogurt Bark, plated and ready to serve. — The finished recipe. Mango and Coconut Frozen Yogurt Bark

Ingredients 1 to 5 for mango and coconut frozen yogurt bark arranged separately on a dark worktop. — Ingredients 1 to 5. 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

Mango and Coconut Frozen Yogurt Bark, preparation step 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. — Step 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.

Mango and Coconut Frozen Yogurt Bark, preparation step 2: Stir the honey and lime into the yogurt, spread it thinly over a paper-lined tray and press the diced mango into it. — Step 2. Stir the honey and lime into the yogurt, spread it thinly over a paper-lined tray and press the diced mango into it.

The finished mango and coconut frozen yogurt bark. — Step 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.

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