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Mango Coconut Yogurt Cup - A Bright, Creamy Treat

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ripe mango: Fresh is best (look for a slight give and sweet aroma). Frozen mango works in a pinch.
  • Coconut yogurt: Unsweetened or lightly sweetened. Choose dairy-free coconut yogurt or a coconut-flavored Greek yogurt.
  • Granola: Your favorite variety; look for low added sugar and a nutty crunch.
  • Lime: Zest and juice add brightness.
  • Honey or maple syrup: Optional, to sweeten to taste.
  • Unsweetened shredded coconut: Toasted if you want extra flavor.
  • Chia seeds: Optional, for texture and nutrition.
  • Fresh mint: Optional, for garnish and aroma.
  • Vanilla extract: Optional, a small splash rounds out the flavor.
  • Pinch of salt: Optional, to enhance sweetness and balance.

Method
 

  1. Prep the mango: Peel and dice the mango into small cubes. If using frozen, thaw slightly and pat dry so it doesn’t water down the yogurt.
  2. Mix the yogurt base: In a bowl, stir the coconut yogurt with a squeeze of lime juice, a little lime zest, and a splash of vanilla. Add a tiny pinch of salt to sharpen the flavors.
  3. Taste and sweeten: If your yogurt is unsweetened, drizzle in honey or maple syrup. Keep it light—mango adds plenty of sweetness.
  4. Toast the coconut (optional): In a dry skillet over medium heat, toast shredded coconut for 2–3 minutes until golden and fragrant. Cool completely.
  5. Layer the cup: Add a spoonful of yogurt to the bottom of a glass or jar. Sprinkle granola and chia seeds. Add a layer of mango. Repeat the layers, finishing with yogurt.
  6. Top it off: Add more mango on top, then finish with granola, toasted coconut, extra lime zest, and mint leaves.
  7. Serve or chill: Enjoy right away for maximum crunch, or chill for 20–30 minutes to let flavors meld.