Yogurt with Mango and Homemade Granola

Recipe for Yogurt with Mango and Homemade Granola

Hello! Let's prepare together a fantastic option to start the morning right or to enjoy in the afternoon. This combination of yogurt creamy, the tropical sweetness of mango and the crunchy touch of a granola freshly made is unbeatable. It's a dish nutritious, full of textures and very healthy that will make you feel great.

Preparation time

Here's the breakdown of the time we'll invest. You'll see that it's a very rewarding recipe because it's quick to make and the result is café-quality.

• Preparation: 10 minutes
• Cooking: 5 minutes
• Total: 15 minutes
• Servings: 2
• Difficulty: Easy

Ingredients

To achieve that perfect balance between fresh and crunchy, we need quality ingredients. Don't worry, these are simple things you'll surely find easily or already have in your pantry.

For the base and fruit

• 2 cups of yogurt natural Greek (unsweetened)
• 1 mango large and ripe
• 1 teaspoon of honey (Optional)
• Leaves of fresh mint for garnish (Optional)

For the express homemade granola

• 1 cup of rolled oats (not instant)
• half a cup of chopped walnuts or almonds
• 2 tablespoons of honey or maple syrup
• 1 tablespoon of coconut oil
• 1 teaspoon ground cinnamon
• 1 pinch of salt

If you can't find fresh mango at its best, you can substitute it with peaches in syrup (well drained) or papaya, although the flavor will change slightly. If you prefer to avoid yogurt dairy, use a coconut or almond base; it's just as delicious. To get inspired with other tropical fruits, you can see how they combine in this mango cream coconut granola.

Utensils we will use

We don't need complicated machinery. We're going to use the basics you have in your kitchen to assemble this breakfast o snack.

• Medium non-stick pan (for the granola)
• Wooden spoon or silicone spatula
• Cutting board
• Sharp knife (chef's or paring knife)
• Medium bowl
• Glass cups or bowls for serving

Preparation

Follow these steps calmly. We are going to prepare our first granola quick in a pan so it cools down and becomes super crispy when serving.

1. Toast the dry ingredients

   We put the pan over medium heat. We add the rolled oats and chopped walnuts. We stir constantly with a wooden spoon for about 2 or 3 minutes until they start to release their toasted aroma and change color slightly. It is important to keep stirring so they don't burn.

2. Caramelize the granola

   We lower the heat to minimum. We add the coconut oil, honey (or syrup), cinnamon, and a pinch of salt. We mix everything very well in the same pan so that the oats are evenly coated. We cook for 2 or 3 more minutes until everything has a beautiful golden color.

3. Cool

   We remove the mixture from the heat immediately and spread it on a flat plate or a cold tray. This is key: it becomes crispy when it cools down. Let it rest while we continue with the fruit.

4. Prepare the mango

   While the oats rest, we take the mango. We wash it under the tap and dry it. With a knife, we carefully peel the fruit. We cut the pulp into medium cubes (approximately 1.5 cm) avoiding the fiber near the central pit.

5. Prepare the yogurt

   In a bowl, we stir the yogurt Greek vigorously with a spoon so that it is silky and lump-free. If you like it a little sweeter, this is the time to add that extra teaspoon of honey and mix well.

6. Layer assembly

   We are going to assemble the glasses. We place a generous layer of yogurt at the bottom. On top, we add a layer of cubes of mango fresh. We repeat if the glass is tall.

To finish and serve

Just before serving, we sprinkle a generous amount of our granola homemade already cold over the fruit. The contrast of temperatures and textures is the best. We decorate with a fresh mint leaf to add color and aroma. Serve it immediately so that the oats remain crispy and do not absorb the moisture from the dairy. If you have leftover oat mixture, store it in an airtight jar; it will serve to accompany a Greek yogurt strawberry parfait on another occasion.

Nutritional Information

This dish is an excellent source of energy and probiotics. Here are the estimated values per serving so you can keep track of your diet.

• Calories: 320 kcal
• Proteins: 12 g
• Fats: 14 g
• Carbohydrates: 45 g
• Fiber: 6 g

Note: Nutritional values are approximate and may vary depending on the yogurt brand or the type of sweetener you use at home.

5 keys to make it perfect

Although it seems simple, there are small details that elevate this dish from «good» to «incredible.» Here I share my secrets.

1. The ripeness of the mango: Make sure the mango it should be ripe but firm. If it's too green, it will be acidic and fibrous; if it's too overripe, it will turn to mush when cut. We are looking for cubes that maintain their shape but are sweet as honey. If you like to experiment with fruit textures, something similar happens when preparing a cold yogurt fruit tart, where the firmness of the fruit is key.

2. Control the heat in the pan: Oats and nuts go from toasted to burnt in seconds. Don't walk away from the pan and keep the heat low-medium. Your sense of smell is your best guide: when it smells like toasted nuts, it's almost done.

3. Cold vs. Natural: The yogurt should be well chilled from the fridge, while the mango is better at room temperature to release more flavor. This thermal contrast makes each spoonful more interesting.

4. The texture of the dairy: Always use Greek type or a strained one. If you use a very liquid one, the granola will sink and soften very quickly. We want density to hold the layers. If you're looking for something lighter, like a dessert, you could try a red fruit yogurt jelly, but here we are looking for creaminess.

5. Customize the spices: Cinnamon is classic, but trying a pinch of cardamom or ginger powder in the oat mixture gives it an incredible exotic touch that pairs wonderfully with the tropical flavor of the fruit.

When is it ideal to enjoy it?

This bowl is incredibly versatile. Personally, I love it as a breakfast powerful meal before a long day of work, as the oats keep you full for hours. It also works wonderfully as a snack post-workout meal thanks to the dairy protein and fast-absorbing carbohydrates from the mango.

In summer, it's a perfect light dinner when you don't want to turn on the oven or eat hot food. It's a much fresher option than baked dishes like a apple oat crumble, ideal for when temperatures rise and we seek hydration and flavor natural.

Comparison table

Sometimes we get confused with so many bowl and breakfast options. Here I show you how our recipe compares to other popular alternatives so you can choose the best one for you today.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know how yours turned out, if you dared to try another fruit, or if you gave your personal touch to the oat mixture. Leave your comment and share your own little tricks with the community!

Culinary glossary

So you don't have any doubts, here I explain some terms we use in cooking in a simple way:

• Brown: Cooking a food until its surface turns a dark yellow or light brown color, which usually adds flavor and a crispy texture.
• Pinch: It's a very small measure, what you can take with the tip of your index finger and thumb. It's used to enhance flavors without overpowering them.
• Cubes: Cut into square dice. For this recipe, we're looking for a medium size so it's comfortable to eat with a spoon.
• Homogeneous: Mix ingredients until they look like a single uniform thing, without separate parts being distinguishable (like when whisking dairy).
• Plating: It's the action of placing food on the plate or in the glass in an orderly and aesthetic way before bringing it to the table.