Mango Yoghurt with fresh Fruit & Peanut Crumble

Caribbean recipes



  1. 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.
  2. 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.
  3. Transfer the yoghurt from the cheesecloth into a bowl and fold in the mango puree and vanilla.
  4. 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.