Have you ever made your own fruit yogurt? You’ll be surprised at how easy it is, all you need to do is blend the fruit of your choice and mix it with plain yogurt, like I did with this mango yogurt. That’s it.
The good thing about making your own fruit yogurt is that you know exactly what’s in it.
Or better said, what’s not in it.
No added sugar. No food colouring. No additives. Just fruit and plain dairy. If you want to make it extra easy for yourself, you could use frozen fruit, which is already peeled and diced, so there’s really nothing to do but defrost it and put it in your blender. You could even ask your kids to do it (depending on their age of course, but I assume you’re all responsible parents ;-)
The caramelized pistachios are just a bonus, and could technically be omitted, but I do believe they bring that extra oomph your breakfast sometimes just creams for. And for the Easter breakfast or brunch table, I’d even say it’s mandatory (though you could swap pistachios for another nut). It will cost you no more than a few minutes work (not more than 5, promised!), and it will upgrade your mango yogurt from great to fabulous.
Have a wonderful Easter!
PS This recipe is featured in the Easy Brunch Book, my free e-book, along with 9 other easy and foolproof brunch recipes!
- 75 gr (1/3 cup) mango (frozen or fresh), peeled and cut
- 2 tbsp pistachios
- 1 tsp agave syrup (or honey)
- 6 tbsp greek yogurt
- Blend the mango until you have a smooth puree
- Heat a non stick pan and roast the pistachios until golden brown
- Add the agave syrup to the pistachios and let caramelize on low heat
- Divide the yogurt over two glasses and add the mango puree
- Top with caramelized pistachios