Lightly toast the coconut flakes in a dry pan over medium heat until they are golden brown and fragrant. Stir frequently to prevent burning, then set the toasted coconut flakes aside to cool.

Line a 9-inch (22cm) square pan with parchment paper or plastic wrap, making sure the lining overlaps the edges. This will help you easily remove the frozen yogurt bars later.

Pour the vanilla yogurt into the prepared pan. Add the chopped mango and gently mix it into the yogurt for even distribution. Smooth the top with a spatula and sprinkle the toasted coconut flakes from Step 1 evenly on top. I like to add an extra couple of tablespoons of coconut for more crunch and flavor.

Place the pan in the freezer and freeze for at least 3 hours or until fully set. When ready to serve, heat up a sharp knife under hot water, dry it, and cut the frozen yogurt into squares. For best texture, let the bars sit at room temperature for a minute or two before eating. Store leftovers in a freezer-safe bag for later.