DistributorsBreakfast · CRESPO KITCHEN
Mango bowls with yogurt and granola
The mango cheeks become bowls for a honey-cinnamon yogurt filling.
10 min approx.1 servingsFresh mango
© 2026 National Mango BoardIngredients
- 1 large mango
- ½ cup low-fat vanilla yogurt
- 1 teaspoon honey
- ⅛ teaspoon ground cinnamon
- 2 tablespoons low-fat granola without fruit
Method
- Cut the two mango cheeks away from the pit. Score the flesh without piercing the skin, then scoop out the cubes.
- Stir the yogurt, honey and cinnamon together, then fold in the diced mango.
- Spoon the mixture into the two mango shells and scatter the granola on top.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: National Mango Board