Take a large sieve over a bowl and lay a muslin cloth on it. Pour the yogurt into it and let it hang for 35-45 minutes till all the excess water is drained and you are left with 1 cup of hung curd.
Take the hung curd in a bowl and add honey and mango chunks to it. Mix well till nicely combined and evenly distributed.
Now, lay parchment paper on a tray and scoop out equal portions of the yogurt-mango mixture on it. It will yield around 5-6 clusters. Freeze them for about 4-6 hours.
Meanwhile, take the chocolate and oil and melt it in a microwave at 30 seconds intervals till completely melted. You can use any neutral-flavoured oil. Add matcha powder to the melted chocolate and whisk until no lumps remain and the chocolate is smooth.
Once the chocolate has cooled a bit, dip the frozen clusters carefully into it and coat evenly from all areas. Use a fork to remove excess chocolate and lay the chocolate coated clusters back on the parchment paper.
Freeze again until the chocolate sets completely.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/mango-matcha-clusters/