Refreshing mango frozen yogurt bars coated with a crunchy, cookie crumb coating — perfect for a cooling summer treat.
Prep Time: 15 minutes
Freeze Time: 9 hours
Servings: 16
Equipment
Silicone ice cream molds
14–16 mini wooden popsicle sticks
Ingredients
Mango Base
2 ripe mangos, peeled and pitted
2½ cups plain yogurt, divided
½ cup whole milk
4½ tablespoons honey, divided
¼ teaspoon salt
Pinch of cardamom
Cookie Coating
3 cups roughly broken sugar cookies
2 (1½-ounce) bags freeze-dried mango
1 cup crispy rice cereal
Instructions
For the mango base, combine ripe mangos, 1½ cups yogurt, milk, 3 tablespoons honey, salt, and cardamom in a blender and blend until smooth. Insert popsicle sticks into silicone molds and fill each mold with the mango base. Freeze the mango bars until completely solid, at least 6 hours. Once frozen, stir together the remaining yogurt and honey and pour into a tall glass. Place broken cookies, freeze-dried mango, and crispy rice cereal into a food processor and pulse until coarsely ground. Pour the cookie mixture into a shallow baking dish and set aside. Line a baking sheet with parchment paper. Unmold mango bars and dip each bar into the honey-yogurt mixture, then dredge each bar in the cookie mixture until fully coated. Place coated bars on the baking sheet and freeze again until fully frozen, at least 2 to 3 hours. Serve immediately.
Nutrition (Per Serving)
Calories: 74 | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 66mg | Potassium: 116mg | Fiber: 1g | Sugar: 11g | Vitamin A: 343IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 1mg
Notes
- Use ripe, fragrant mangos for the best flavor and sweetness.
- If freeze-dried mango isn’t available, you can substitute with freeze-dried pineapple or dried mango pieces (chopped finely).
- Honey in the coating mixture helps the crumbs stick well to the yogurt base—don’t skip it!
- Make sure bars are fully frozen before dipping in the coating to prevent melting.
- Store finished bars in an airtight container in the freezer for up to 1 week.
Cookie Coated Mango Lassi Frozen Yogurt Bars
- Prep Time: 15 minutes
- Cook Time: Freeze Time: 9 hours
- Total Time: 6 minute
- Yield: Servings: 16
Description
Refreshing mango frozen yogurt bars coated with a crunchy, cookie crumb coating — perfect for a cooling summer treat.
Ingredients
Mango Base
2 ripe mangos, peeled and pitted
2½ cups plain yogurt, divided
½ cup whole milk
4½ tablespoons honey, divided
¼ teaspoon salt
Pinch of cardamom
Cookie Coating
3 cups roughly broken sugar cookies
2 (1½-ounce) bags freeze-dried mango
1 cup crispy rice cereal
Instructions
For the mango base, combine ripe mangos, 1½ cups yogurt, milk, 3 tablespoons honey, salt, and cardamom in a blender and blend until smooth. Insert popsicle sticks into silicone molds and fill each mold with the mango base. Freeze the mango bars until completely solid, at least 6 hours. Once frozen, stir together the remaining yogurt and honey and pour into a tall glass. Place broken cookies, freeze-dried mango, and crispy rice cereal into a food processor and pulse until coarsely ground. Pour the cookie mixture into a shallow baking dish and set aside. Line a baking sheet with parchment paper. Unmold mango bars and dip each bar into the honey-yogurt mixture, then dredge each bar in the cookie mixture until fully coated. Place coated bars on the baking sheet and freeze again until fully frozen, at least 2 to 3 hours. Serve immediately.
Notes
-
Use ripe, fragrant mangos for the best flavor and sweetness.
-
If freeze-dried mango isn’t available, you can substitute with freeze-dried pineapple or dried mango pieces (chopped finely).
-
Honey in the coating mixture helps the crumbs stick well to the yogurt base—don’t skip it!
-
Make sure bars are fully frozen before dipping in the coating to prevent melting.
-
Store finished bars in an airtight container in the freezer for up to 1 week.