In a mixing bowl, combine 2.5 cups plain yogurt, 0.5 cup whole milk, 4.5 tablespoons honey, 0.25 teaspoon salt, 1 diced ripe mango, and a pinch of cardamom. Blend until smooth.

In another bowl, crush the 3 cups sugar cookies and mix in the 2 bags of freeze-dried mango and 1 cup of crispy rice cereal.

Pour the yogurt mixture into a suitable container and freeze for approximately 6 hours or until firm.

After freezing, cut the yogurt into bars and dip each bar into the remaining 1 cup of plain yogurt mixed with 1.5 tablespoons honey.

Roll the yogurt-coated bars in the cookie mixture to coat fully.

Place the coated bars back in the freezer for an additional 1-2 hours before serving.