Mango Greek Yogurt Bark
A creamy no-bake mango Greek yogurt bark with saffron, cardamom, and pistachios. Easy freezer snack for warm days.
Equipment
- Mixing bowl
- Whisk
- Medium tray
- Parchment paper
Ingredients
For the bark base
- 2 cups full-fat Greek yogurt
- 1/2 cup ripe mango puree
- 1 to 2 tbsp honey optional, to taste
- 1/4 tsp cardamom powder
For topping
- 1 tbsp chopped pistachios
- 8 to 10 saffron strands
Instructions
Prep the tray
- Line a medium tray with parchment paper and keep it flat on a freezer-safe surface.
Mix the yogurt base
- Whisk Greek yogurt until smooth. Add honey if needed and mix in cardamom powder.
Shape and swirl
- Spread the yogurt mixture on the lined tray in an even layer about half an inch thick.
- Spoon mango puree over the top and swirl gently with a skewer or butter knife.
Top and freeze
- Sprinkle chopped pistachios and saffron strands evenly.
- Freeze for about 3 to 4 hours, or until fully set.
Break and serve
- Lift the bark using parchment and break into rustic shards.
- Serve immediately or store in an airtight freezer container.
Notes
Use thick Greek yogurt for the creamiest texture.
Keep the layer thick enough so the bark does not turn too hard.
Let bark sit for 1 to 2 minutes before eating for easier bite.
Store in an airtight container in the freezer for up to 2 weeks.
Tried this recipe?Let us know how it was!