Frozen Mango & Granola Bars

📝 Ingredients

• 120 g granola (100 g for the base, 20 g for the top)
• 20 g unsalted butter
• 2 tbsp honey (1 for the base, 1 for the cream)
• 1 pinch of salt
• 400 g Greek yoghurt, 2% fat
• 1 large, very ripe mango (about 300 g flesh: 250 g for the cream, 50 g for the top)
• 1 lime (zest and juice)

🍴 Utensils

• 20 cm square tin
• Baking paper
• Mixing bowl
• Stick blender
• Fine grater
• Large knife

📖 Steps

1. Line a 20 cm square tin with baking paper, leaving it overhanging on two sides: these flaps will act as handles to lift out the frozen block without breaking it. Clear a flat space in the freezer.
2. Melt the butter with 1 tbsp of honey in the microwave for 20 to 30 seconds, then stir. Roughly crush 100 g of granola in a mixing bowl, add the salt and the honey butter, then mix until everything is coated and sticky.
3. Tip the granola into the tin and press it down very firmly with the back of a spoon or the base of a glass, paying attention to the corners: a well-compacted base cuts cleanly. Put the tin in the freezer while you make the cream.
4. Peel the mango with a knife, cut the flesh away from the stone, then cut it into cubes. Set aside about 50 g of small dice for the top. Finely grate the lime zest, only the green part as the white pith is bitter, then squeeze the juice.
5. Blend 250 g of mango with the Greek yoghurt, the second tbsp of honey, and the lime zest and juice until you have a smooth cream. Taste: it should seem a little sweeter than you want, as the cold dulls sweetness.
6. Pour the cream over the granola base and spread it in an even layer with a spatula. Scatter over the reserved mango dice and the remaining 20 g of granola, pressing lightly so they stick. Cover the tin with cling film.
7. Freeze for at least 4 hrs, ideally overnight, until the block is hard all the way through. Lift it out using the paper flaps and cut into 8 bars with a large knife dipped in hot water and wiped between each cut.
8. Take the bars out 5 min before eating so the cream softens and turns creamy while the base stays crunchy. Allow 2 bars per person and keep the rest in the freezer in an airtight container, separated by baking paper.