Known as the “king of fruits” in their native South Asian subcontinent, mangos contain a wide array of vitamins — most notably, vitamin C. A cup of mango can provide up to roughly 70% of the daily value of this essential vitamin, which improves immunity and iron absorption.
- In a medium bowl, combine yogurt, honey, vanilla and salt. Line a 9 x 13-inch baking pan with parchment and pour the yogurt mixture on top, spreading it thinly. Sprinkle mango, raspberries, blueberries and almonds over top.
- Freeze for 2 to 4 hours, until completely frozen. Using your hands, break the bark into pieces.
MAKE AHEAD: Make recipe in advance and freeze in individual bags or containers up to 3 months. Let sit at room temperature for 5 minutes before eating.
- Serving Size 1/6 of recipe
- Calories 119
- Carbohydrate Content 13 g
- Cholesterol Content 8 mg
- Fat Content 5 g
- Fiber Content 1 g
- Protein Content 7 g
- Saturated Fat Content 1 g
- Sodium Content 103 mg
- Sugar Content 11 g
- Monounsaturated Fat Content 2 g
- Polyunsaturated Fat Content 1 g