Frozen Mango Yogurt Bark

Frozen Mango Yogurt Bark

Summer desserts do not need to be complicated to be genuinely good. This frozen mango yogurt bark is proof of that. Creamy yogurt blended with frozen mango, spread onto a tray, topped with your choice of nuts, berries, or coconut flakes, and frozen until firm. It takes ten minutes to prepare, looks beautiful broken into shards, and keeps well in the freezer for weeks. The kind of dessert that feels like a treat without weighing you down.

Mango is rich in polyphenols including mangiferin and quercetin, compounds studied for their antioxidant activity and their potential to protect against oxidative stress and degenerative disease. Greek yogurt delivers a meaningful amount of protein alongside live bacterial cultures, well documented for their role in supporting gut microbiome balance and healthy immune function. Together, they form a frozen base that is as nourishing as it is refreshing.

AquaTru-filtered water is used here to help blend the yogurt and mango into a smooth, clean mixture. Because the water becomes part of the bark itself, quality matters. Filtered water ensures nothing interferes with the natural sweetness of the mango and the freshness of the finished dessert.

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  • Prep time

    10 minutes + 6 to 8 hours freezing

  • Total time

    10 minutes

  • Serving

    10 

  • Calories

    110 kCal

  • What you need:

    For the bark:

    • 480 g plain or vanilla yogurt
    • 320 g frozen mango
    • 15 ml AquaTru-filtered water, if needed to loosen the blend

    Topping suggestions:

    • Chopped raw pistachios
    • Frozen mixed berries
    • Dried cranberries
    • Coconut flakes

  • How to do it:

    1. Add the yogurt and frozen mango to a blender. Blend until smooth and creamy. Add 15 ml of AquaTru-filtered water if needed to help the mixture blend. For a touch of extra sweetness, add a little agave, a date, or coconut sugar before blending.
    2. Line a baking tray with baking paper and pour in the mango yogurt mixture.
    3. Spread evenly using a spatula, aiming for approximately 1.5 cm thickness.
    4. Scatter your chosen toppings over the surface.
    5. Cover and freeze for 6 to 8 hours, or overnight, until completely solid.
    6. Remove from the tray, peel off the baking paper, and break into pieces. Store in an airtight container in the freezer for up to 1 month.

    Tip: When breaking the bark into pieces, do so quickly to prevent it from softening too much at room temperature. Layer the pieces with baking paper between them in the container to stop them sticking together.
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