Anchor Protein+  Coconut and Mango Yoghurt Bark

A great snack alternative for the kids to enjoy packed with the taste of the tropics.

120 mins serves 4


450g Anchor Protein + Vanilla Yoghurt

1/2 cup chopped mango, fresh or frozen 

3 tablespoons passionfruit pulp

2 tablespoons coconut threads 





  1. Line a baking tray with baking paper. 
  2. Smear the yoghurt onto the baking paper, it should be roughly 4mm thick. Scatter over toppings and place in the freezer for 2 hours or until the yoghurt has hardened.
  3. Using a sharp knife, cut the frozen yoghurt into pieces. Serve immediately.