Mango is one of my favorite Caribbean fruits; it’s full of flavor, naturally sweet, juicy and I love its pretty color. Pretty soon, we will be spoiled again with lots of ripe mango’s falling from the trees. So this delicious recipe for Mango Yoghurt might just come in hand.
For this recipe I strain the yoghurt, which will make it thick and creamy. Strained yoghurt is regularly enjoyed throughout the Middle East and Mediterranean, where it is eaten plain as a dip (delicious with some good olive oil and crusty bread ), or used in cooking because it doesn’t tend to curdle at higher temperatures like regular yoghurt. By straining yoghurt you easily create your own homemade Greek yoghurt or labne, which is even thicker and has the consistency of cream cheese.
Bear in mind that you will loose at least half your initial amount of plain yoghurt, depending on how long you strain it. For a quick version of this recipe, use store-bought Greek yoghurt or regular plain yoghurt.
Top your mango yoghurt with some fresh fruits and a crunchy peanut crumble for a delicious breakfast or healthy snack. Make it to spoil Dad this Sunday, but remember to keep some for yourself!
Bowls by House Doctor bought at Concept Store by Sea & Sand
- For the Mango Yoghurt
- 4 cups / 1 liter regular plain yoghurt
- ½ cup / 125 g fresh mango puree
- 1 teaspoon / 5ml vanilla extract
- For the Peanut Crumble
- ⅔ cup / 75 g all purpose flour
- ¼ cup / 50 g butter, cubed
- 2 tablespoons / 25 g caster sugar
- ½ cup / 75 g peanuts, roughly chopped
- 1 cup / 175 g fresh fruit, diced
- Scoop the yoghurt in the middle of a large piece of cheesecloth or clean tea towel, tie the ends together and leave to hang on a meathook over a bowl in your fridge for 4 hours or overnight. Alternatively use a fine-mesh sieve lined with cheesecloth or a clean tea towel set over a bowl. The longer you strain the yoghurt the thicker and creamier the result.
- Preheat the oven to 350F / 175C. For the peanut crumble, add the flour, butter and sugar to the bowl of a food processor and pulse to combine. Mix in the nuts with your fingers. Bake on a greased bakingsheet in the middle of the oven for 15 minutes, or until browned. Let cool on a wire rack.
- Transfer the yoghurt from the cheesecloth into a bowl and fold in the mango puree and vanilla.
- Divide the mango yoghurt over 3 or 4 bowls, add a couple of scoops of the peanut crumble and a generous amount of fruit. Serve immediately.