3-Ingredient Chocolate Yogurt Bars with Mango
- Silicone mold
- Kitchen scale
INGREDIENTS
- 1 cup/200 grams plain yogurt
- 1 ripe mango, about 1 cup
- 5.3 ounces/150 grams white chocolate
INSTRUCTIONS
- Peel the mango and cut the flesh into small cubes. In a mixing bowl, stir together the yogurt and diced mango until evenly blended.
- Place the white chocolate in a zip-top plastic bag, seal it tightly, and submerge in a cup of boiling water. Let it sit for 3 minutes to melt, making sure no water gets inside. Dry the bag, snip off one corner with scissors, and pipe the melted chocolate into a silicone mold. Use a spoon or offset spatula to spread the chocolate along the bottom and sides of each cavity.
- Freeze the mold for 10 minutes until the chocolate sets. Remove from the freezer and spoon the mango-yogurt mixture into each chocolate shell. Smooth the tops and cover with the remaining melted chocolate. Return to the freezer for at least 2 hours, until fully firm.
- For a softer texture, transfer to the refrigerator for 10 to 15 minutes before serving. Bars made with low-fat yogurt will freeze harder than those made with full-fat or protein yogurt.
- To make without a silicone mold, spoon the mango-yogurt mixture onto a parchment-lined sheet in small mounds. Freeze until firm, then drizzle or dip with melted chocolate.
FAQ
How can I make these chocolate yogurt bars dairy-free or vegan?
Use a plant-based yogurt such as oat or cashew yogurt, both of which have a creamy texture that freezes well. For the chocolate shell, choose a dairy-free white or dark chocolate—many brands now offer vegan-certified options made without milk solids. Make sure the chocolate melts smoothly and avoid adding water during melting.
Can I use frozen mango in chocolate yogurt bars?
You can use frozen mango in chocolate yogurt bars, but it should be thawed and drained first. Excess liquid from frozen fruit can water down the yogurt mixture and affect both texture and freeze time. After thawing, chop the mango into small pieces and fold it into the yogurt just as you would with fresh fruit.
What type of chocolate works here?
White chocolate creates a sweet, creamy shell that pairs well with the tang of yogurt and the brightness of mango. However, you can also use dark or milk chocolate for a richer contrast. Choose couverture or high-quality chocolate bars with at least 30% cocoa butter, which melt and re-set cleanly. Chocolate chips can work in a pinch, but they may not melt as smoothly or produce a clean snap. Whichever you choose, make sure it’s chopped finely and melted gently to avoid seizing.
How do I prevent the chocolate shell from cracking when unmolding?
Make sure the chocolate coating is not too thin—apply a generous layer and allow it to fully harden in the freezer before adding the filling. Use a flexible silicone mold to make removal easier. When unmolding, gently peel the mold back rather than pushing the bars out forcefully. If you plan to store them longer than a day or two, let them rest at room temperature for 2 to 3 minutes before serving so the chocolate softens slightly.
Can I make the chocolate yogurt bars without a silicone mold?
You can still make chocolate yogurt bars without a silicone mold. Spoon the yogurt and mango mixture into small mounds on a parchment-lined baking sheet and freeze until solid. Once frozen, either dip the tops in melted chocolate or drizzle the chocolate over them to form a shell. While the shape won’t be as uniform, the flavor and texture remain the same.
Can I add other fruits to these chocolate yogurt bars?
Choose ones with low water content to avoid ice crystals. Berries like raspberries, blueberries, or chopped strawberries work well if patted dry before mixing with the yogurt. Diced bananas or stone fruits like peaches also blend nicely, though overly juicy fruits may cause the yogurt to freeze unevenly. Avoid watery fruits like watermelon or pineapple unless they’re very well drained. Stick to around 1 cup/165 grams of chopped fruit per 1 cup/200 grams of yogurt for balance.
What kind of yogurt gives the best texture in chocolate yogurt bars?
Full-fat Greek yogurt or creamy plain yogurt provides the best texture for chocolate yogurt bars. These types freeze more smoothly and maintain a soft, rich center when frozen. Low-fat or non-fat yogurts tend to become harder and icier, making the bars less enjoyable straight from the freezer. Protein yogurts can also work, especially if they are thick and not overly watery. The key is to avoid yogurts with added gums or starches, which can affect the texture after freezing.
