Mango Yogurt Cf Recipe

Prepare mango

If you haven't already, peel and dice the mangoes. Measure 2 cups of diced ripe mango and set aside. Reserve any extra mango for toppings.

Blend base

In a blender or food processor, add 2 cups Greek yogurt, 2 cups diced mango, 2 tablespoons honey, 1 tablespoon fresh lime juice, 1 teaspoon vanilla extract, and a pinch of salt. Blend until smooth and creamy, about 30–45 seconds. Stop and scrape down the sides once if needed.

Adjust sweetness and texture

Taste and adjust sweetness with up to 1 additional tablespoon of honey if desired. If the yogurt is too thick, blend in 1–2 tablespoons of milk or water to reach desired consistency.

Make the puree

Place 1 cup diced mango and 1 tablespoon water (or orange juice) in a blender. Add 1 teaspoon honey only if the mango is not very sweet. Blend until very smooth, 20–30 seconds.

Strain (optional)

If you prefer a super-smooth swirl, press the puree through a fine-mesh sieve to remove any fiber; otherwise use as-is.

Combine for swirl

Layer the mango yogurt and mango puree in serving glasses: spoon a few tablespoons of mango puree into the bottom, add mango yogurt, repeat, and finish with a drizzle of puree on top. For a subtle swirl, gently run a knife through layers 2–3 times.

Top each serving with a sprinkle of toasted coconut flakes, chopped pistachios or almonds, a few extra diced mango pieces, and a mint leaf for freshness. Serve immediately or chill for up to 1 hour before serving for a colder dessert.

Storage: Refrigerate leftovers in an airtight container for up to 2 days. Stir before serving; texture may thicken slightly as it chills.