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

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.