Tropical Mango-Coconut Greek Yogurt Bark with Crunchy Chia Clusters

Ingredients

• 2 cups Greek yogurt
• 1 cup mango, diced
• 1 cup unsweetened coconut flakes
• 2 tablespoons chia seeds
• 1 tablespoon honey
• 1 cup almonds, chopped
• 1 teaspoon vanilla extract

1. 01
   Line a baking sheet with parchment paper for easy removal of the bark once frozen.
2. 02
   In a large mixing bowl, combine Greek yogurt, honey, and vanilla extract. Stir until well mixed.
3. 03
   Spread the yogurt mixture evenly onto the prepared baking sheet, aiming for about 1/4 inch thickness.
4. 04
   Scatter the diced mango over the yogurt layer, pressing them in slightly to ensure they stick.
5. 05
   In a small bowl, mix the coconut flakes, chia seeds, and chopped almonds.
6. 06
   Sprinkle the coconut-chia-almond mixture over the mango-topped yogurt, ensuring an even distribution for a consistent crunch.
7. 07
   Place the baking sheet in the freezer for at least 3 hours or until the yogurt is completely frozen.
8. 08
   Once frozen, break the bark into pieces and serve immediately or store in an airtight container in the freezer for up to 2 weeks.