Summary

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

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Instructions

1. 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.
2. 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.
3. Divide the yoghurt between four glasses or bowls, pour the mango puree on top and serve sprinkled with coconut and oat crunch.