Colorful Yogurt Ice Balls with Mango & Chocolate

Carefully melt the dark chocolate in a bain-marie. Once liquid, stir until smooth with half of the Greek yogurt and sweeten with 2 tablespoons of honey.

Finely purée the frozen mango pieces together with the second half of the yogurt. Add the remaining honey (4 tbsp) and coconut oil and mix everything well. The mixture should be slightly frozen so that it can be easily processed.

Now it's time to shape the balls: Fill the chocolate and mango mixtures alternately into a piping bag with a very fine nozzle. Line a cutting board or a flat surface with baking paper. Now pipe many small dots (balls) onto the paper. If the balls form small peaks, you can carefully flatten them with a toothpick.