Greek Yoghurt has become my new obsession, especially now that I appreciate its health benefits a bit more. I have always been a lover of yoghurts: my family of 6 was split cleanly down the middle; 3 gulped it down by the gallons, the others couldn’t care less.
I experimented with soya yoghurts and even coconut ones for a while, the latter tasting mega delicious, but at £3 a small pot I couldn’t sustain it for too long. Maybe I’ll experiment a little with making my own…who knows. But in the meantime, this recipe works just fine. If you want to preserve some of the nutrition from the mangoes, you might only want to poach it gently, remove the fruit and then allow the liquid to simmer to a syrup like consistency.
Ingredients: 1 Ripe Mangoes - cut into large chunks (1 cups) 1 tbsp honey 1 Vanilla Pod 1 cup water 1 cardamom pod - crushed 1 cup Greek yoghurt 1 tbsp honey Method Take the yoghurt and honey, blend together and set aside or place in the fridge to keep cool. Take the remainder of the ingredients and place them in a pot. Simmer the fruit for 8-10 minutes. You can remove the fruit after 3 minutes to allow the liquid to thicken. Once you have the desired consistency remove the cardamom pod and transfer the fruit to a bowl to cool before serving with the yoghurt. Nutritional Value of Mango w/ Honeyed Greek Yoghurt *Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Vanilla Cardamom infused Mango w/ Honeyed Greek Yoghurt
Mango
Greek Yoghurt
Honey(2 tbsp)
Calories(Calories from fat)
107
100
120
Sodium
3 mg
65 mg
1 mg
Total Fat
-
-
-
Potassium
257 mg
-
-
Saturated Fat
-
-
-
Total Carbs
28 g
7 g
17 g
Polyunsaturated
-
-
-
Dietary Fiber
3 g
-
-
Monounsaturated
-
-
-
Sugars
24 g
7 g
16 g
Protein
1 g
18 g
-
Vitamin A
25%
-
-
Calcium
2%
20%
-
Vitamin C
76%
-
-
Iron 5%
1%
-
-
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