Tropical fruit bowls with coconut yogurt and seeds
Sharp lime, sweet mango and pineapple over cool coconut yogurt, with toasted seeds for crunch. A breakfast for a warm morning, or a quick dessert.
- Time
- 10 min
- Serves
- 2
- Kind
- Breakfast
- Also
- Gluten-free
Made without gluten ingredients.
Method
- Peel the mango and cut the flesh off the stone into small dice. Drain the pineapple and cut it into small pieces, then slice the banana.
- Gently toss the fruit with the juice of the lime and the zest of half of it.
- Toast the pumpkin seeds in a dry frying pan over a medium heat for 2 to 3 minutes, until they pop and smell nutty.
- Spoon the coconut yogurt into two bowls.
- Heap the fruit on top.
- Add the toasted pumpkin seeds.
- Drizzle with maple syrup and serve straight away.
Tip Frozen mango chunks work here; thaw them first and drain off any liquid.
Per portion
| Energy | 370 kcal |
| Protein | 6 g |
| Carbohydrate | 46 g |
| of which sugars | 39 g |
| Fat | 18 g |
| of which saturates | 12 g |
| Fibre | 5 g |
| Salt | 0.05 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- mango1
- pineapple½ tin
- banana1
- lime1
- coconut yogurt200 g
- pumpkin seeds20 g
- maple syrup1 tbsp
