MANGO MATCHA YOGURT CLUSTERS

Directions

1.Mix yogurt, honey and a splash of Vainilla Molina Clear.   

2. Cut mangos and add them to previous mixture.   

3. Use spoon to place medium-sized portions on wax paper.   

4. Freeze for at least 2 1/2-3 hours.   

5. In a bowl, melt white chocolate with coconut oil and matcha in microwave in 20 second intervals until melted.   

6. Stir until mixture looks smooth.  

7. Place frozen yogurt portions into white chocolate matcha mixture until completely coated. 

8. Place back on wax paper and sprinkle coconut flakes on top.  

9. Freeze for 10-15 more minutes.  

10. Defrost for 10 minutes before cutting.