Frozen mango yoghurt bark with pistachios

Frozen mango yoghurt bark with pistachios: creamy Greek yoghurt, sweet mango, raspberries and crunchy pistachios as a cool snack from the freezer.

At a glance

• Serves 4
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 180 kcal per serving
• Protein: 12 g
• Fat: 6 g
• Carbs: 20 g

Ingredients

• 400g Greek yoghurt
• 1 mango
• 30g unsalted pistachios
• 1 tbsp honey
• 1 handful of raspberries
• 1 pinch of vanilla powder

Method

You’ll need: baking tray · chopping board · knife

1. Line a baking tray or shallow dish with baking paper. Stir the Greek yoghurt with the honey and vanilla powder until smooth.
2. Spoon the yoghurt onto the baking paper and spread it out evenly into a thin layer.
3. Peel the mango, cut the flesh away from the stone and dice it finely. Roughly chop the pistachios.
4. Scatter the diced mango, raspberries and pistachios over the yoghurt and press down lightly so everything sticks well.
5. Put the dish in the freezer and leave the bark to set completely.
6. To serve, break or cut the frozen mango yoghurt bark into pieces and enjoy straight away.

Good to know

When it's warm outside, I especially love simple fridge or freezer recipes like this. The bark is creamy, fruity and just right when you want something sweet that's light and fresh.

Swaps

Honey → date paste (also adds a little fibre and natural sweetness); pistachios → walnuts (contain more omega-3 fatty acids); mango → peach (similarly fruity, a little milder in flavour); Greek yoghurt → skyr (usually a little more protein).

Allergens

Contains milk and tree nuts; well suited to children if the pieces are broken small enough, and usually fine in pregnancy as long as pasteurised yoghurt is used. Honey isn't suitable for babies under 1 year old.