1/4 cup fresh passionfruit pulp, plus 1 Tbsp extra (4 – 5 fresh passionfruit)
2 cups pureed mango (500 g)
1 tsp lime juice
Line a 20cm cake tin with baking paper.
In a medium bowl combine yoghurt, coconut, vanilla and maple syrup. Spread yoghurt mixture evenly across the base of the prepared tin and freeze for 1 – 2 hours, until just firm to the touch.
Combine mango puree, lime juice, and 1/4 cup passionfruit pulp. Spread over yoghurt layer and smooth top. Drizzle with remaining passionfruit and return to freezer until solid – approximately 4 hours, or overnight.
Remove pan from freezer and set on bench for 5 mins. Use baking paper to lift slice onto a cutting board and leave 5 – 10 minutes to thaw slightly. Cut into 12 bars, serve immediately or store in the freezer for a handy snack.
Tip: For a dairy free / vegan treat, replace Greek yoghurt with an equal quantity of coconut yoghurt
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