Healthy Frozen Mango Yogurt Bars
Delightfully creamy and fruity, these frozen mango yogurt bars are easy to make, naturally sweet, and topped with crunchy pistachios and almonds. They’re perfect for a healthy dessert or snack, high in protein, and freezer-friendly for anytime enjoyment.
Equipment
- 1 blender or hand whisk
- 1 square cake pan or 8×8-inch baking tray
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
- 1 cup mango puree fresh or frozen
- 1 cup plain yogurt
- ¼ tsp cardamom powder
- 2 tbsp sugar adjust based on mango sweetness
- 3 tbsp crushed pistachios and almonds
Instructions
- Prepare the Mango Puree: Start by selecting ripe, juicy mangoes for maximum flavor. Peel the mangoes carefully, removing all the skin, and chop the pulp into small chunks. Place the chunks in a blender and process until smooth to make a creamy mango puree. Measure out 1 cup of this puree for the recipe, and set it aside. This step ensures a rich, natural mango flavor without added preservatives.
- Line the Baking Pan: Choose a square cake pan or an 8×8-inch baking tray for shaping your bars. Line the pan with parchment paper, ensuring it covers the entire base and sides. This prevents sticking and makes removing the bars after freezing effortless. Smooth out any wrinkles in the parchment paper so the mango-yogurt mixture spreads evenly.
- Combine the Yogurt and Mango: In a clean blender or mixing bowl, add 1 cup of plain yogurt to the reserved mango puree. Sprinkle in ¼ teaspoon of cardamom powder to introduce a subtle, fragrant warmth that complements the mango naturally. Add 2 tablespoons of sugar, adjusting based on the mango’s sweetness.
- Blend or Whisk the Mixture: Use the blender on pulse mode to gently combine the ingredients until smooth and creamy. If you prefer a more hands-on approach, use a hand whisk to mix thoroughly, ensuring the sugar dissolves completely. The resulting mixture should be thick yet pourable, with a vibrant golden-orange hue and a smooth consistency.
- Pour and Spread the Mixture: Carefully pour the mango-yogurt mixture into the prepared pan. Use a spatula or the back of a spoon to evenly spread it across the parchment paper, tapping the pan lightly on the counter to remove any air bubbles. This ensures the bars freeze uniformly and have a consistent texture.
- Add Crunchy Toppings: Sprinkle 3 tablespoons of crushed pistachios and almonds evenly over the top of the mixture. You can lightly press them into the surface so they adhere as the bars freeze. These nuts add a satisfying crunch and healthy fats, enhancing both texture and flavor.
- Initial Freezing: Place the pan in the freezer for approximately 3 hours. This initial freeze allows the mixture to set solidly enough to cut into clean bars later. Avoid disturbing the mixture during this period to maintain a smooth surface.
- Cut Into Bars: Once the mixture is firm, remove the pan from the freezer. Carefully lift the set block using the edges of the parchment paper. Using a sharp knife, cut the frozen mango-yogurt block into your preferred shapes—rectangles, squares, or fun bite-sized pieces. For clean cuts, wipe the knife blade between cuts.
- Final Freezing and Storage: Transfer the cut bars back onto a tray lined with parchment paper or directly into a freezer-safe Ziploc bag. This step saves space and makes the bars easy to store. Freeze again for at least 1 hour to ensure they are fully solid and ready to serve.
- Serving and Enjoying: Serve the frozen mango yogurt bars straight from the freezer as a refreshing, guilt-free snack. Let them sit at room temperature for 1-2 minutes if they are too firm to bite. Enjoy the creamy mango flavor, subtle cardamom aroma, and the satisfying crunch of pistachios and almonds.
Notes
- Use ripe, juicy mangoes for maximum natural sweetness and vibrant color. If using frozen mango, thaw slightly before blending.
- Adjust sugar based on the mango’s ripeness; sweeter mangoes may require little to no added sugar.
- The cardamom powder adds subtle warmth; you can also experiment with saffron strands, rose syrup, or a pinch of cinnamon for a unique flavor twist.
- Nuts and toppings: Crushed pistachios and almonds are classic, but dried berries, toasted coconut, or cacao nibs work beautifully.
- Freezing tips: Ensure the mixture is evenly spread in the pan and the surface is tapped to prevent air bubbles. This ensures uniform freezing and smooth bars.
- For clean cuts, lightly run a warm knife over the frozen block before slicing.
