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Mango Coconut Greek Yogurt Bark
Cindy

Mango Coconut Greek Yogurt Bark

This Mango Coconut Greek Yogurt Bark is a creamy, refreshing no-bake snack made with Greek yogurt, fresh mango, and coconut. Easy, healthy-ish, and perfect for summer!
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Prep Time 5 minutes
Freeze Time 3 hours
Total Time 3 hours 5 minutes
Servings: 12
Course: Dessert
Cuisine: Canadian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Greek yogurt
  • 2 tbsp honey optional
  • 1 mango diced
  • 2 tbsp shredded coconut
  • 2 tbsp condensed milk for drizzle

Equipment

  • Baking Sheet
  • Parchment Paper
  • Spatula
  • Knife

Method
 

  1. Make the Mango Swirl. Take half of the mango and blend until smooth. If needed, add 1 to 2 teaspoons of water to help it blend. Set aside.
  2. Prepare Yogurt Base. Line a baking sheet with parchment paper. In a bowl, mix Greek yogurt with honey (if using). Spread yogurt into an even layer, about ½ inch thick).
  3. Create the Swirl and Add Toppings. Spoon small dollops of mango puree over the yogurt. Use a knife to gently swirl it through the yogurt. Top with diced mango and sprinkle shredded coconut evenly. Lightly drizzle condensed milk over everything for a touch of sweetness and shine.
  4. Freeze and Serve. Freeze for 3 to 4 hours or until fully set. Break into pieces and enjoy immediately!

Notes

Use thick Greek yogurt to avoid icy texture and to keep the swirl defined.
Don't over swirl. Two to three gentle passes is enough for the marbled look.
Cut mango into small pieces for easier eating.
Don’t overload toppings to keep the bark from breaking unevenly.
For extra visual contrasts, used very ripe, deep orange mango.
Did you make this? Tag @cookwith.chopsticks and #cookwithchopsticks to share or leave a comment on the blog!