These Frozen Mango Yogurt Bars are the kind of treat that looks like you bought them from a fancy dessert shop, but secretly requires very little effort. Sweet Thai Mahachanok mango is mixed with thick full-fat yogurt, frozen into neat bars, then dipped in melted chocolate for that crisp, glossy shell. The result is creamy, fruity, refreshing, and just indulgent enough without feeling heavy. They are perfect for warm days, quick desserts, or whenever you want something sweet that still feels fresh. If you love easy chilled treats like Chocolate Raspberry Yogurt Gems or fruity no-cook desserts like No-Cook Mango Mochi (Rice Paper Dessert) this recipe will fit very happily into your fridge.
Scroll down or tap ‘Jump to Recipe’ to make these creamy mango bars at home.
What makes these Frozen Mango Yogurt Bars so good is the contrast between the creamy frozen centre and the crisp chocolate coating. The ingredient list is short, but every element matters. Just like Frozen Grape Yogurt Chocolate Bars and Frozen Strawberry Yogurt Gems, this recipe proves that a few simple ingredients can still create something that looks impressive and tastes beautiful.
Start by adding the diced mango and thick full-fat yogurt to a bowl. Mix until well combined, making sure the mango is evenly coated in the yogurt. There is no need to blend the mixture, as the small pieces of mango add a lovely fruity texture to the frozen bars. For the best result, use very thick full-fat yogurt or strained yogurt, as this helps the bars freeze with a creamier texture and hold their shape better.
Divide the mango yogurt mixture between the cavities of your silicone mould. Press the mixture in firmly so it fills each cavity completely and forms a neat shape once frozen. I used a silicone ice stick mould measuring 9 cm long and 1.5 cm wide, which is approximately 3.5 inches long and 0.6 inches wide. However, you can use any silicone mould you have on hand.
Transfer the filled mould to the freezer and freeze for at least 3 to 4 hours, or overnight, until the bars are completely solid. This step is important because the bars need to be firm enough to release cleanly from the mould and hold their shape when dipped into the chocolate.
When the bars are ready to coat, melt the chocolate using either the microwave or a double boiler. For the microwave method, break the chocolate into chunks and place it in a bowl. Heat in short 10-second bursts, stirring well between each burst, until the chocolate is fully melted and smooth.
For the double boiler method, place the chocolate chunks in a heatproof bowl set over a pan of gently simmering water. Make sure the base of the bowl does not touch the water. Stir gently until the chocolate has melted completely.
Once the chocolate has melted, stir in the neutral oil until the mixture becomes smooth and glossy. Allow the chocolate to cool for 10 to 15 minutes so it thickens slightly. This helps it coat the frozen bars more evenly and prevents the bars from melting too quickly when dipped. Transfer the chocolate to a tall glass, which makes dipping the bars much easier and neater.
Work with one bar at a time, keeping the remaining bars in the freezer, or work quickly to prevent condensation from forming. Remove one frozen mango yogurt bar from the mould, insert a wooden skewer, and dip it into the melted chocolate. Let the excess chocolate drip off, then place the coated bar onto a tray lined with parchment paper.
Gently twist the skewer out to remove it, then repeat with the remaining bars. Keep the coated bars in the fridge while you finish the rest.
Transfer any leftover melted chocolate to a piping bag, then cut a small tip and drizzle it over the bars. Dust with edible gold dust, if desired. Place the bars in the fridge for about 15 to 20 minutes to soften slightly before serving.
Enjoy them chilled, when the centre is creamy and fruity and the chocolate shell has a lovely crisp bite.
These Frozen Mango Yogurt Bars are easy, refreshing, and much prettier than the effort involved, which is always my favourite kind of dessert. The sweet Thai mango gives the bars a naturally fruity flavour, while the thick full-fat yogurt makes the centre creamy with a gentle tang. Once dipped in chocolate, you get that satisfying crisp shell against the cold, soft middle, and honestly, it feels like a mini ice cream bar but fresher and lighter. They are also no-bake, easy to prepare ahead, and perfect for keeping in the fridge when you want a sweet treat that does not feel too heavy. If you enjoy fruity chilled desserts, you may also love my Strawberry Fluff Squares (Gluten-Free) and Cherry Cottage Cheese Ice Cream (High Protein).
These mango yogurt bars are lovely for warm days, quick family desserts, dinner parties, or whenever you want something sweet but still refreshing. Because they are made in individual portions, they are easy to serve, easy to store, and look beautiful on a platter with very little decorating. You can keep them simple with just the chocolate coating, add a chocolate drizzle on top, or finish them with a tiny dusting of edible gold dust for a more polished look. They are also brilliant for making ahead, as you can keep them in the fridge for up to 2 days if serving soon, or store them in the freezer for up to 1 month with parchment paper between layers. For more fruity no-bake treats, try my Easy Banana Ice Cream Bar (No Churn) and Mosaic Jelly Domes.
Want to see how these Frozen Mango Yogurt Bars come together? Watch our quick video tutorial on Instagram and don’t miss other easy fruity desserts like:
Happy cooking,
Izabella
Creamy, fruity, and dipped in glossy chocolate, these Frozen Mango Yoghurt Bars are such a refreshing no-bake treat. They are made with sweet Thai Mahachanok mango and thick full-fat yoghurt, then frozen until firm before being coated in chocolate. The mango keeps them naturally bright and juicy, while the yoghurt adds a lovely creamy texture. They are perfect for warm days, easy desserts, or whenever you want something that feels a little indulgent but still fresh. Keep them in the fridge after coating so they soften slightly before serving.
In a bowl, mix the diced mango and yoghurt until well combined. Divide the mixture between the cavities of a silicone mould, pressing it in firmly so each cavity is completely filled and the bars hold their shape. I used a silicone ice stick mould measuring 9 cm long and 1.5 cm wide (approximately 3.5 inches x 0.6 inches). You can also use any silicone mould you have on hand.
Servings: 12 ServingCalories:131.23kcalTotal Fat:8.5gCholesterol:1.12mgSodium:6.41mgPotassium:114.61mgTotal Carbohydrate:15.96gDietary Fiber: 1.46gSugars: 13.81gProtein:1.29gVitamin A: 10.42IUVitamin C: 5.5mgCalcium: 18.75mgIron: 0.68mgVitamin D: 0IUVitamin E: 0.53IUVitamin K: 3.18mcgVitamin B6: 0.02mgVitamin B12: 0.03mcgPhosphorus: 37.79mgMagnesium: 26.49mgZinc: 0.4mg
