Mango Tajín Yogurt Bark: A Refreshing Healthy Snack

Ingredients

Fruit & Yogurt Base

• 2 large ripe mangoes, peeled and diced (about 2 cups)
• 1 ½ cups plain Greek yogurt (full‑fat)

Sweeteners & Flavor

• 2 tablespoons honey (or agave for vegan)
• 1 teaspoon fresh lime juice
• 1 ½ tablespoons Tajín seasoning (plus extra for sprinkling)

Toppings (Optional)

• ¼ cup unsweetened toasted coconut flakes
• ¼ cup chopped pistachios or almonds
• 1 tablespoon chia seeds

Instructions

Assembling & Freezing

1. Line a Baking Sheet. Cover a rimmed baking sheet with parchment paper. This non‑stick surface makes removal effortless and keeps the bark from sticking to the metal.
2. Spread the Mixture. Using an offset spatula, pour the yogurt‑mango blend onto the parchment and spread it to an even ¼‑inch thickness. A uniform layer freezes evenly and makes clean slicing later.
3. Sprinkle Tajín. Lightly dust the top with an extra teaspoon of Tajín for a visible pop of color and an additional flavor kick that will be revealed as the bark thaws.
4. Add Toppings. Evenly distribute toasted coconut, chopped nuts, and chia seeds across the surface. Press gently so they adhere to the semi‑set yogurt without sinking.
5. Freeze Until Firm. Place the sheet in the freezer set to 0°F (‑18°C) for 2‑3 hours. The bark should be solid enough to lift without breaking, yet still slightly pliable for cutting.
6. Slice & Serve. Remove the sheet from the freezer, lift the parchment, and use a sharp, warmed knife to cut the bark into bite‑size squares or rectangles. Serve immediately or store as described below.