1. Prepare Your Baking Sheet: Line a large baking sheet (approximately 9×13 inches or similar) with parchment paper. This is crucial for easy removal of the frozen bark later. Ensure the parchment paper extends slightly over the edges for a good grip.

2. Dice the Mango: Peel the ripe mango and carefully dice it into small, uniform pieces. Aim for about 1/4 to 1/2-inch cubes. Smaller pieces will distribute more evenly and make the bark easier to break and eat.

3. Mix the Yogurt Base: In a medium bowl, combine the Greek yogurt, honey (or maple syrup), and a pinch of salt. Stir well until all ingredients are thoroughly incorporated and the mixture is smooth. Taste and adjust the sweetness if desired.

4. Spread the Yogurt: Pour the yogurt mixture onto the prepared baking sheet. Use an offset spatula or the back of a spoon to spread it evenly into a thin layer, about 1/4 to 1/2 inch thick. Try to make it as uniform as possible so it freezes consistently.

5. Add Mango and Chili: Sprinkle the diced mango pieces evenly over the yogurt layer. Then, lightly dust the entire surface with chili powder (or Tajin). You can be generous or sparse with the chili depending on your preference for heat.

6. Freeze Until Solid: Carefully transfer the baking sheet to the freezer. Ensure it lies flat so the yogurt freezes evenly. Freeze for at least 2 to 3 hours, or until the bark is completely solid and firm to the touch. You should be able to snap it easily.

7. Break and Serve: Once thoroughly frozen, remove the baking sheet from the freezer. Lift the parchment paper with the frozen bark off the sheet. Gently break the bark into irregular pieces of your desired size. Serve immediately.