Peachy Mango Madness Frozen Yogurt Bark with Toasted Coconut and Lime Zest

Peachy Mango Madness Frozen Yogurt Bark with Toasted Coconut and Lime Zest

This bright, easy frozen yogurt bark highlights the sweet peach and tropical mango notes of Peachy Mango Madness while staying light, refreshing, and visually vibrant. It is perfect for a healthy dessert or snack, and simple enough to make with kids. The Peachy Mango Madness is used two ways: swirled into the yogurt for flavor and appearance, and dotted on top as glossy flavor pops.

Ingredients

• 1 1/2 cups plain Greek yogurt (whole-milk or 2 percent for creamier texture)
• 1/3 cup Peachy Mango Madness (see note about product)
• 2 tablespoons honey or maple syrup (optional, for extra sweetness)
• 1 teaspoon pure vanilla extract
• Zest of 1 lime plus 1 tablespoon fresh lime juice
• 1/2 cup fresh diced peaches (about 1 medium peach)
• 1/2 cup diced fresh mango (about 1/2 medium mango)
• 1/3 cup unsweetened shredded coconut, toasted
• 2 tablespoons roasted chopped almonds or macadamia nuts (optional, for crunch)
• Pinch of flaky sea salt

Equipment

• 8×8-inch baking pan or rimmed sheet pan
• Parchment paper
• Spoons and small offset spatula or knife for swirling
• Freezer-safe container or airtight bag for storage

Instructions

1. Line the 8×8-inch pan with parchment paper, leaving an overhang to lift the bark out later.
2. In a medium bowl, combine the Greek yogurt, honey or maple if using, vanilla extract, lime juice, and lime zest. Stir until smooth and slightly fluffy.
3. Reserve 2 tablespoons of Peachy Mango Madness in a small ramekin for topping. Add the remaining Peachy Mango Madness to the yogurt mixture and fold gently until mottled but not uniformly mixed. You want streaks of jam for visual appeal.
4. Spread the yogurt-jam mixture evenly into the prepared pan, about 1/4 to 1/3 inch thick, using a spatula for a smooth surface.
5. Scatter the diced peaches and mango evenly over the yogurt. Drop tiny spoonfuls of the reserved Peachy Mango Madness across the top, spacing them out for a marbled look. Using a skewer or the tip of a knife, swirl the jam into the fruit and yogurt in a few gentle S shapes. Do not over-swirl; you want distinct veins of jam.
6. Sprinkle the toasted shredded coconut, chopped nuts if using, and a light pinch of flaky sea salt across the top. The salt helps brighten the fruit flavors.
7. Transfer the pan to the freezer and freeze for at least 3 hours, or until firm.
8. To serve, lift the parchment out of the pan. Using a sharp knife warmed under hot water and wiped dry, cut the frozen bark into irregular shards or squares. Let sit at room temperature 2 to 3 minutes before serving so edges are not too hard.
9. Store leftover bark in a single layer between sheets of parchment in an airtight container in the freezer for up to 2 weeks. If stacking, separate layers with parchment.

Serving Suggestions

• Serve as a light summer dessert with a sprig of fresh mint and extra lime zest on top.
• Make mini versions by spreading into muffin tins for individual frozen bites.

Notes

• Product use: Peachy Mango Madness from Coo Moo Jams provides both the primary flavor and pretty swirls in this recipe. Find it here: Peachy Mango Madness.
• If you prefer tangier yogurt, substitute half Greek yogurt and half plain yogurt. For a dairy-free option use coconut yogurt and replace the shredded coconut with toasted coconut chips for extra texture.