Ingredients

The following ingredients have 15 Servings
  • 2 ripe mangos, peeled and pitted
  • 2 ½ cups plain yogurt, divided
  • ½ cup whole milk
  • 4 ½ tablespoons honey, divided
  • ¼ teaspoon salt
  • pinch cardamom
  • 3 cups roughly broken sugar cookies
  • 2 (1 ½ ounce) bags freeze-dried mango
  • 1 cup crispy rice cereal

Instruction

  • Mango base: Place ripe mangos, 1 ½ cups yogurt, milk, 3 tablespoons honey, salt, and cardamom in a blender and blend until smooth.
  • Insert popsicle sticks into silicone molds and fill each mold with mango the mango base.
  • Freeze each mango bar until completely solid, at least 6 hours.
  • Once bars are frozen, stir together remaining yogurt and honey and pour into a tall glass.
  • Place broken cookies, freeze-dried mangos and cereal into a food processor and pulse until coarsely ground together.
  • Pour cookie mixture into a shallow baking dish and set aside.
  • Assemble: Line a baking sheet with parchment. Unmold mango bars and dip each bar in the honey yogurt, then dredge each bar in the cookie mixture until fully coated.
  • Place coated bars on the prepared baking sheet and freeze bars again until fully frozen, at least 2 to 3 hours. Serve.