Pistachio Mango Gelato Bark by Welleasy

Ingredients

• 2 cups thick Greek yoghurt
• 1 fresh mango, sliced
• 1/4 cup pistachio butter
• 2 tbsp maple syrup
• 2 tbsp chopped pistachios
• Parchment paper, for lining

Instructions

1. Blend 1/4 cup of the yoghurt with the pistachio butter and maple syrup until smooth, about 30 seconds.
2. Stir the blended mixture into the remaining yoghurt until evenly combined, about 1 minute.
3. Line a baking tray with parchment paper and spread the yoghurt mixture into an even layer, about 1/4 inch thick.
4. Arrange the mango slices over the top, then drizzle with a little extra pistachio butter and sprinkle with chopped pistachios.
5. Freeze the tray for 4 to 5 hours, or overnight, until completely firm to the touch.
6. Break or cut the bark into pieces and serve straight from the freezer.