Greek Yoghurt With Mango

Ingredients

• 1/2mango
• 240 ml (1 cup)Greek yoghurt

Instructions

1. 1

   Dice the mango

   Cut the mango into small dice and set it aside.

2. 2

   Layer the yoghurt

   Spoon the yoghurt into a glass, then add diced mango. Repeat the yoghurt and mango layers.

What is Greek yoghurt with mango?

Greek yoghurt with mango is a straightforward layered dish, rather than a cooked recipe. Greek-style yoghurt is thick and creamy, while fresh mango brings sweetness and a juicy contrast.

Yoghurt has a long history across several food traditions, and mango is widely enjoyed in South Asia and beyond. This simple version lets the two ingredients stand out without extra flavourings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 66 calories, 5g protein, 6g carbs, 3g fat.

The yoghurt provides most of the protein and fat, while the mango contributes carbohydrates and natural sugars. For a more balanced plate, pair a serving with a source of fibre such as oats or wholegrain toast.

Choosing the ingredients

Greek yoghurt: Use plain yoghurt so its tang balances the mango. A thicker yoghurt holds distinct layers in the glass.

Mango: Choose a ripe fruit that gives slightly when pressed and smells fragrant near the stem. Very firm mango can taste tart and be harder to dice.

Cutting the mango

Small dice: Cut the flesh into pieces that are easy to scoop with a spoon. Keeping the pieces similar in size helps distribute them evenly through the layers.

Juicy fruit: Dice the mango over a board or bowl to catch its juice. You can spoon any collected juice in with the fruit.

Building the layers

First layer: Spoon yoghurt into the glass before adding mango, as in the method. Add the second layer of each ingredient to finish.

Neat sides: For visible layers, place the mango gently against the inside of the glass and avoid stirring. A small glass makes the layers easier to see.

When to serve it

Serve promptly: The dish needs no cooking, so it is ready as soon as the layers are assembled. Serving it soon keeps the mango fresh and the layers distinct.

Pairing: It works on its own for breakfast or a snack, or as a simple dessert after a meal. For a more substantial breakfast, serve it alongside toast or oats.

Recipe notes & tips

• Chill the yoghurt before assembling for a cool, refreshing result.
• Use a ripe mango for softer, sweeter pieces.
• Dice the mango into spoon-sized pieces.
• Spoon the layers gently into the glass to keep them distinct.
• Assemble close to serving time for the freshest texture.

Variations

• Use a bowl: Layer the ingredients in a small bowl if you do not have a suitable glass.
• Mash some mango: Mash a little of the fruit before layering for a softer, more sauce-like middle.
• Blend the mango: Blend it until smooth and spoon it between the yoghurt layers.
• Add a topping: Finish with a sprinkle of chopped nuts for crunch.
• Use chilled fruit: Refrigerate the diced mango briefly before layering for a colder serving.

Common mistakes to avoid

• Using unripe mango: It can be firm and tart; choose fruit that gives slightly when pressed.
• Cutting oversized pieces: Large chunks are awkward to scoop; dice the fruit into spoon-sized pieces.
• Stirring the layers: Mixing blurs the visual layers; spoon the ingredients in gently and leave them as they are.
• Assembling too early: The layers can become less distinct as the fruit releases juice; prepare close to serving.
• Using flavoured yoghurt: It can overwhelm the mango; plain Greek yoghurt keeps the fruit's flavour clear.

How to store

Cover and refrigerate any leftovers, and eat them within 1 day for the best texture. The mango may release juice into the yoghurt, so stir before eating; reheating is not needed.

Frequently asked questions