Thiakry Frozen Yogurt Bark with Mango
Vanilla yogurt spread thin, scattered with honeyed toasted millet crunch, mango, raisins and coconut, frozen hard and snapped into shards.
Method
Melt the butter in a 20 cm frying pan, add the dry millet couscous and toast over medium heat, stirring constantly, for . When the grains are golden and smell like popcorn, add half the honey, stir quickly for 30 seconds and spread on baking paper to cool. It crisps up as it cools.
Add in this stepDry millet couscous (araw) or fine couscous 50 gButter 10 gHoney 1 tbsp
medium heatLine a 20×15 cm tray with baking paper. In a bowl, mix the Greek yogurt, condensed milk, vanilla, nutmeg and remaining honey until smooth.
Add in this stepGreek yogurt 250 gSweetened condensed milk 30 gVanilla extract ½ tspGround nutmeg 1 pinchHoney 1 tbsp
Pour the yogurt onto the tray and spread it evenly about 1 cm thick with a spatula. Too thin and it melts fast; too thick and it is hard to break.
Cut the mango into 1 cm dice. Scatter the mango, raisins, coconut and cooled millet crunch evenly over the yogurt and press them in lightly with your palm.
Add in this stepRipe mango 80 gRaisins 20 gUnsweetened desiccated coconut 10 g
Set the tray flat in the freezer for , until hard enough that a fingertip leaves no dent.
Lift the bark out on its paper and break it into pieces by hand or with a knife; serve straight away. Keep leftovers frozen in a zip bag.
Cook's tip
The millet crunch scorches easily, so keep the heat medium and keep stirring. Strawberries, pineapple or banana work just as well as mango. Let the bark sit for about 5 minutes out of the freezer and it breaks more easily and tastes creamier.
Cooking it at camp
Frozen bark doesn't last long at a campsite. Make it at home, pack it in a zip bag in a cooler packed with dry ice or plenty of ice and eat it on arrival. Alternatively, make just the millet crunch and sprinkle it over yogurt from the cooler.