Mango and Coconut Yoghurt Bark

Method

1. 1

   Line a tray with baking paper and ensure it will fit flat inside your freezer

2. 2

   In a large bowl combine the yoghurt, 2 tbsp of the Tropical Mango topping and vanilla bean paste and stir until well combined.

3. 3

   Spread out in an even layer on the baking tray then dollop over the remaining mango topping. Use a butter knife gently swirl the topping into yoghurt and top with fresh mango and toasted coconut flakes.

4. 4

   Place the tray in the freezer and leave overnight or for minimum of 6 hours. When ready to serve, break into pieces and serve immediately.