Tropical Mango and Toasted Coconut Yogurt Bowls
Rich Greek yogurt tossed with lime juice and honey, topped with juicy fresh mango cubes, crunchy toasted coconut, and chopped macadamia nuts.
- Prep: 15 min
- Total: 15 min
- Servings: 6
- Cuisine: Tropical
- Difficulty: Easy
- Cost: $2.88/serving
Dietary
- Vegetarian
- Pescatarian
- Gluten-Free
- Egg-Free
- Soy-Free
- Kosher
- Halal
- Low-Sodium
- Low-Cholesterol
- High-Protein
- High-Fiber
Tags
- no-cook
- quick
- fresh
- sweet
- tangy
- healthy
Ingredients
- 4.5 cup plain Greek yogurt (whole milk)
- 3 tablespoon honey
- 2 tablespoon lime juice (freshly squeezed)
- 3 mangos (peeled, diced)
- 0.75 cup coconut flakes (unsweetened, toasted)
- 0.5 cup macadamia nuts (roasted, unsalted, chopped)
- 3 tablespoon chia seeds
Instructions
- In a large bowl, whisk together 4 1/2 cups plain Greek yogurt, 3 tablespoons honey, and 2 tablespoons lime juice until creamy and well incorporated.
- Divide the lime-honey yogurt mixture evenly among 6 breakfast bowls or storage containers.
- Top each bowl evenly with 3 diced mangoes.
- Garnish each serving with 3/4 cup toasted coconut flakes, 1/2 cup chopped macadamia nuts, and 3 tablespoons chia seeds distributed across all 6 bowls.
Notes
Dice the mango and mix the yogurt ahead of time for a rapid 2-minute morning assembly.
Nutrition (per serving)
- Calories: 463
- Protein: 24.4 g
- Carbohydrates: 50.5 g
- Fat: 20.6 g
- Fiber: 7.6 g
- Sodium: 110 mg
- Saturated Fat: 9.5 g
- Sugar: 40.7 g
- Cholesterol: 20 mg