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.