Frozen yoghurt bark with mango and blueberry.
Cook time: NA | Prep time: 10 mins | Serves: 6
Ingredients.
1 cup coconut yoghurt, any preferred yoghurt
1 mango, blitz cheeks
1/2 cup blueberries
Optional : 1 tablespoon honey
Method.
1. On a tray add baking paper then spread coconut yoghurt into a 23cm x 20cm rectangle.
2. Add the mango puree on top in an ‘S’ pattern. Don’t blend the yoghurt and mango so you can clearly see the layers when cut.
3. Scatter blueberries, (drizzle honey if using) on top. Freeze for 2-3 hours or overnight with parchment paper lightly sitting on top to cover.
4. Cut into shards and store in an airtight container. Will last 2 months in the freezer.
