Mango Nice Cream with Pistachio & Coconut White Choc Bark
This mango nice cream is summer in a bowl. Creamy, bright and naturally sweet thanks to frozen mango and Greek yoghurt. It’s finished with a pistachio–coconut white chocolate bark that adds the perfect pop of crunch and celebration.
A simple, refreshing dessert that feels special without the effort, and a beautiful balance of fruit, yoghurt and joyful flavour. Perfect for warm evenings, weekend entertaining or a lighter twist on something sweet
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(Serves 4)
180g white chocolate
1 tablespoon extra virgin olive oil
⅓ cup pistachios, roughly chopped
¼ cup toasted coconut flakes
Sea salt, just a whisper
500g frozen mango
½ cup Greek yoghurt
1 tablespoon honey
1 teaspoon vanilla extract
Zest of 1 lime
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Melt the chocolate
In a microwave-safe bowl, combine white chocolate and olive oil.
Heat in 10–20 second bursts, stirring between each burst, until smooth and glossy.Build the flavour bark
Line a small tray with baking paper. Spread out the melted white chocolate into a thin even layer. Scatter pistachios and toasted coconut evenly over the chocolate, finish with a tiny sprinkle of sea salt. Set in the fridge for 20 minutes, or until firm, then snap bark into shards.
Blend the nice cream
Pop mango, yoghurt, honey, vanilla and lime zest into a high-powered blender. Blend until creamy and smooth, scraping the sides as needed.
If it’s too firm, add a splash of milk or water to help it along.
Scoop straight away for soft-serve texture or freeze for 1 hour for a firmer set.
Bring it all together
Divide the mango nice cream between bowls. Top with generous shards of white choc bark. Finish with extra lime zest or a sprinkle of pistachios if you’re feeling fancy.
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Snapshot!
This dessert leans naturally sweet thanks to the frozen mango and honey, with the white chocolate shard contributing to the higher sugar and fat numbers. The fat split leans mostly towards heart-healthy MUFAs (10g) from pistachios and olive oil, balanced with the expected saturated fat (13g) from white chocolate.
The 8g of protein help add some staying power, while the fruit base brings natural sugars (sugar 53g / carbs 56g) and around 3g of fibre, which is not high but a gentle nudge in the right direction for a dessert.
Sodium stays low at 112mg, keeping this firmly in a “feel-good sweet option” category.
What it means on the plate
A sunny, fruit-forward dessert with a creamy base and a crunchy chocolate topper. You’re getting mostly wholefood ingredients, mango, yoghurt, lime and pistachios, with a small celebratory layer of white chocolate and toasted coconut.
The balance feels light, summery and satisfying without being too rich, making it perfect for warm nights or a lighter after-dinner sweet. It’s indulgent, but in that joyful, intentional way.
Food group balance → A light, fruit-forward dessert where mango and yoghurt do most of the lifting, with a small hit of pistachios adding protein and texture.
Fruit 0.8 serves (mango & lime)
Protein 0.3 serves (pistachios)
Dairy 0.5 serve (yoghurt)
CWJ Takeaway
A fun, fresh dessert where fruit and yoghurt do the heavy lifting, and the white choc bark adds a touch of sparkle. It’s a great example of how you can enjoy something creamy and sweet while still keeping one foot in the “nourishing” camp. Flavour, balance and joy all working together.
If you want to dial it up nutritionally, add a handful of berries on top or boost the pistachios. If you want to dial it down, keep the shard portion modest, the joy is in the crunch, not the quantity.
