Ingredients:
- 3/4 cup (175ml) Frozen mango cubes thawed
- 3 tbsp (45ml) Water
- 1 1/2 cups (375ml) Vanilla Greek yogurt
- 6 – 8 Large strawberries diced
- 1 handful Pumpkin seeds
- 1 handful Unsweetened coconut strips
Directions:
Step 1
Mix together the mango cubes and water. With an immersion blender, purée until smooth and evenly combined.
Step 2
Line a baking sheet with parchment paper.
Step 3
Spread the yogurt in a layer approximately one centimetre thick.
Step 4
Pour the fruit purée over the yogurt. With the tip of a knife, marble the mixture using circular motions.
Step 5
Sprinkle with toppings: strawberries, pumpkin seeds and coconut strips.
Step 6
Place in the freezer until the yogurt is completely frozen, about two hours.
Step 7
Break the bark into pieces and enjoy! The bark can be stored in the freezer.