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
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Use ripe, fragrant mangos for the best flavor and sweetness.
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If freeze-dried mango isn’t available, you can substitute with freeze-dried pineapple or dried mango pieces (chopped finely).
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Honey in the coating mixture helps the crumbs stick well to the yogurt base—don’t skip it!
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Make sure bars are fully frozen before dipping in the coating to prevent melting.
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Store finished bars in an airtight container in the freezer for up to 1 week.