Yoghurt with Mango Puree and Coconut Oat Crunch
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 5 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
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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