Frozen Mango Yoghurt Bark: Pre-Race Energy Snack for Athletes

Why This Recipe Works for Athletes

Frozen mango yoghurt bark is a four-ingredient pre-race snack that delivers fast-absorbing carbohydrates from mango and honey alongside gut-friendly probiotics from Greek yoghurt. It can be made the night before, stored in the freezer, and eaten 45–60 minutes before a sprint or Olympic triathlon as a light, easily digested energy source. It’s also an excellent cooling snack on hot training days.

Ingredients

  • 400g full-fat Greek yoghurt
  • 2 tbsp honey or agave syrup
  • 200g frozen mango pieces, thawed and drained
  • 2 tbsp mixed seeds (pumpkin, sunflower, or chia)

Instructions

  1. Line a baking tray (approx 30 × 20cm) with baking paper.
  2. Stir honey through the Greek yoghurt until evenly combined.
  3. Spread yoghurt mixture across the lined tray to around 1cm thick.
  4. Scatter mango pieces evenly across the surface and press in gently. Sprinkle with mixed seeds.
  5. Freeze for a minimum of 3 hours or overnight until solid.
  6. Break or cut into rough shards and store in a freezer bag. Eat straight from frozen.

Nutrition Notes

Per 100g serving: approximately 130 kcal, 7g protein, 18g carbohydrate, 3g fat. The natural sugars in mango provide a quick energy hit while the protein in Greek yoghurt helps slow the sugar spike slightly. Ideal as a pre-race snack eaten 45 minutes before a sprint triathlon. For a vegan version, use coconut yoghurt and agave syrup. Keeps in the freezer for up to two weeks.

Prep time: 10 minutes + 3 hours freezing | Servings: 6