Mango and Yogurt
By Esther Boateng
Ripe mango cubes, thick creamy yogurt and crispy sprouted nuts. Yum. If you fancy an alternative to strawberries and cream this summer, these mango cubes will do the trick. Enjoy them with a few scoops of plain Greek yogurt and a handful of your favorite sprouted nuts lightly dusted with turmeric or beetroot powder. For an extra touch of sweetness, drizzle your mango cubes with maple syrup or honey and savor the taste of summer.
Mango and Yogurt
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Ingredients
1 ripe mango
-
Handful Dr Cowan’s Garden Flavored Sprouted Nuts – Cinnamon Maple Walnut Crunch, crushed, or
-
Dr. Cowan’s Garden Crispy Sprouted Organic Pecans, crushed, or
-
Dr. Cowan’s Garden Crispy Sprouted Organic Almonds, crushed
-
pinch Dr. Cowan’s Garden Organic Three-Beet Powder or
-
pinch Dr. Cowan’s Garden Organic Turmeric Powder
- 2-4 scoops unflavored yogurt
- drizzle maple syrup or raw honey
- 1/2 tsp. vanilla or almond extract (optional)
Directions
Crush a handful of nuts and set aside.
- Hold the mango upright on a cutting board.
- Locate the stone and slice straight down on one side of the mango.
- Slice down the other side.
- You’ll have two thick pieces of mango aka two mango ‘cheeks’.
- Take a mango cheek and make 4 parallel cuts one way.
- Make another set of cuts perpendicular to the first set of cuts. You’ll end up with a grid of small cubes.
- Gently push up on the skin side of the mango cheek and the cubes will pop outwards.
- Do the same with the other mango cheek,
- Remove the cubes and place in a bowl.
- Scoop yogurt on top of the mango cubes.
- Garnish with crushed nuts, a touch of beet powder or turmeric powder, and drizzle with honey or maple syrup and serve.
Recipe Note
For extra flavor, mix vanilla or almond extract and honey into the yogurt before placing it on top of the mango cubes.
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