Summary
| Prep Time | 15 mins |
| Cook Time | 5 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 mango (s), ripe
- 600 g yourt
- 0.5 ½ vanilla pod (s), the pulp it
- 3 tablespoon coconut chips
- 2 tablespoon oat flakes, crunchy
- 1 tablespoon agave syrup, possibly more
- 1 teaspoon coconut oil
Print Recipe
Pin Recipe Instructions
- Peel the mango, cut the pulp from the stone, roughly dice and puree with a hand blender. Add the vanilla pulp and possibly sweeten with agave syrup.
- Melt the coconut oil in a pan over medium heat. First add the agave syrup, then the coconut chips and oat flakes and fry until golden brown. Let cool on baking paper.
- Divide the yoghurt between four glasses or bowls, pour the mango puree on top and serve sprinkled with coconut and oat crunch.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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