Yogurt with grilled mango

Ingredients

• 300 gyoghurt
• 1mango
• 5 tablespoonsquinoa
• 3 tablespoonshoney
• 1 teaspooncinnamon

Instructions

1. 1

   Grill the mango

   Peel the mango, remove the stone and slice the flesh. Grill the slices in a pan or on a contact grill for a few minutes.

2. 2

   Warm the quinoa

   Meanwhile, put the quinoa, honey and cinnamon in a small pan. Heat gently without letting the mixture boil, stirring to combine, then put the pan in the freezer.

3. 3

   Assemble the bowls

   Divide the yoghurt between two containers and arrange the grilled mango on top. Take the quinoa mixture out of the freezer and divide it over the mango.

What is yoghurt with grilled mango?

This is a simple Dutch-style pairing of yoghurt, grilled fruit and a sweet, spiced topping. Its appeal is the contrast between cool, creamy yoghurt and warm, lightly charred mango.

Here, quinoa warmed with honey and cinnamon adds a contrasting texture. The short ingredient list keeps the fruit at the centre of the dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 352 calories, 11g protein, 67g carbs, 7g fat.

The mango and honey provide most of the carbohydrates, while the quinoa contributes some carbohydrate and protein. Yoghurt supplies much of the protein and, depending on its fat content, a substantial share of the fat. For a more balanced plate, serve a portion alongside something savoury, such as wholemeal toast.

Choosing the ingredients

Yoghurt: Plain yoghurt gives the mango and honey room to shine. A thicker style makes a more substantial base.

Mango: Choose a ripe fruit that still holds its shape when sliced, so it is easier to grill.

Grilling the mango

Even slices: Cut the mango into pieces of similar thickness so they warm at much the same rate. A pan or contact grill both work.

Watch closely: The method calls for only a few minutes of grilling. Take the fruit off once it is warm and has some colour, before it becomes too soft to lift.

Making the quinoa topping

Gentle heat: Warm the quinoa with the honey and cinnamon, stirring to coat the grains. Keep the mixture below a boil, as directed.

Freezer step: The recipe puts the warmed mixture in the freezer before serving. Check it after a short while and remove it once it has cooled enough to spoon over the fruit.

Building the texture

Layering: Spoon the yoghurt into the containers first, then add the grilled mango and quinoa mixture. This keeps the topping visible and gives each serving all three elements.

Serve promptly: The contrast between cool yoghurt and freshly grilled fruit is most noticeable when assembled just before eating.

Serving ideas

Serve the bowls on their own for a light breakfast or dessert. If you want a more filling plate, add a slice of toast or another accompaniment alongside rather than changing the topping.

Recipe notes & tips

• Use a ripe but firm mango so the slices are easier to grill.
• Slice the mango evenly to help the pieces cook at a similar pace.
• Stir the quinoa mixture as it warms so the honey and cinnamon coat the grains.
• Keep the quinoa mixture below a boil.
• Use plant-based yoghurt and replace the honey with a suitable syrup for a vegan version.
• Assemble the bowls shortly before serving for the best contrast in temperature.

Variations

• Vegan bowl: Use plant-based yoghurt and replace the honey with agave or maple syrup.
• Extra spice: Add a little ground cardamom alongside the cinnamon.
• Citrus lift: Grate a little orange zest over the mango just before serving.
• Different fruit: Grill ripe peach slices instead of mango.
• Nutty topping: Scatter chopped toasted nuts over the finished bowls.

Common mistakes to avoid

• Overripe mango: It can fall apart on the grill; choose fruit that is ripe but still firm.
• Uneven slices: Pieces may warm at different rates; cut them to a similar thickness.
• Boiling the topping: The method calls for gentle heat; warm the quinoa mixture without letting it boil.
• Leaving the fruit too long: Mango can turn very soft; check it after a few minutes and remove it once warmed and lightly coloured.
• Serving the topping frozen: The freezer is for cooling the mixture, not freezing it solid; check it before spooning over the bowls.

How to store

Store the yoghurt, grilled mango and quinoa topping in separate covered containers in the fridge and use within 2 days. Serve the yoghurt and mango cold or bring them to room temperature; warm the topping gently if you prefer, as it may firm up when chilled.

Frequently asked questions