Frozen Mango Yogurt Clusters
Frozen Mango Yogurt Clusters
Ingredients
- 1 cup Greek yogurt
- 1 cup mango, diced
- 1 teaspoon sweetener, to taste, optional
- 4 ounces white chocolate, chopped
- 1 teaspoon coconut oil
Instructions
- 1
In a medium bowl, combine the Greek yogurt and diced mango. If using, add the sweetener to taste and mix until well combined.
⏱️ 5 min
- 2
Line a baking sheet with parchment paper. Using a spoon, drop small clusters of the mango-yogurt mixture onto the prepared baking sheet. Aim for clusters about 1 1/2 to 2 inches in diameter.
⏱️ 5 min
- 3
Place the baking sheet with the clusters into the freezer and freeze for 1 to 2 hours, or until the clusters are firm.
⏱️ 90 min
- 4
Once the clusters are frozen, melt the white chocolate. In a microwave-safe bowl, combine the chopped white chocolate and coconut oil. Microwave in 30-second intervals, stirring after each, until the chocolate is smooth and fully melted.
⏱️ 5 min
- 5
Carefully remove the frozen mango yogurt clusters from the freezer. Dip each cluster into the melted white chocolate to fully coat it, or drizzle the melted chocolate over the clusters using a spoon. If dipping, use a fork to lift the cluster out, allowing excess chocolate to drip off.
⏱️ 10 min
- 6
Place the chocolate-coated or drizzled clusters back onto the parchment-lined baking sheet. Return the baking sheet to the freezer and freeze for an additional 30 minutes to 1 hour, or until the white chocolate is completely set and firm.
⏱️ 60 min
- 7
Once fully set, transfer the frozen mango yogurt clusters to an airtight container and store in the freezer until ready to enjoy.
Kitchen Tools
Nutrition Facts (per serving)
Frozen Mango Yogurt Clusters
- 1 cup Greek yogurt
- 1 cup mango, diced
- 1 teaspoon sweetener, to taste, optional
- 4 ounces white chocolate, chopped
- 1 teaspoon coconut oil
Instructions
- 1
In a medium bowl, combine the Greek yogurt and diced mango. If using, add the sweetener to taste and mix until well combined.
⏱️ 5 min - 2
Line a baking sheet with parchment paper. Using a spoon, drop small clusters of the mango-yogurt mixture onto the prepared baking sheet. Aim for clusters about 1 1/2 to 2 inches in diameter.
⏱️ 5 min - 3
Place the baking sheet with the clusters into the freezer and freeze for 1 to 2 hours, or until the clusters are firm.
⏱️ 90 min - 4
Once the clusters are frozen, melt the white chocolate. In a microwave-safe bowl, combine the chopped white chocolate and coconut oil. Microwave in 30-second intervals, stirring after each, until the chocolate is smooth and fully melted.
⏱️ 5 min - 5
Carefully remove the frozen mango yogurt clusters from the freezer. Dip each cluster into the melted white chocolate to fully coat it, or drizzle the melted chocolate over the clusters using a spoon. If dipping, use a fork to lift the cluster out, allowing excess chocolate to drip off.
⏱️ 10 min - 6
Place the chocolate-coated or drizzled clusters back onto the parchment-lined baking sheet. Return the baking sheet to the freezer and freeze for an additional 30 minutes to 1 hour, or until the white chocolate is completely set and firm.
⏱️ 60 min - 7
Once fully set, transfer the frozen mango yogurt clusters to an airtight container and store in the freezer until ready to enjoy.