Mango Lime Yogurt Bowl
A cold, creamy yogurt bowl with sweet mango and a bright squeeze of lime. It comes together in minutes and needs no cooking at all.
- Total
- 13 min
- Prep 8 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Zesting · Balancing with acid
- Sweet
- Quick
- No cook
Instructions
-
Take 150 g frozen mango from the freezer and let it stand in a small bowl at room temperature for 5 minutes, until the pieces soften slightly but are still cold.
~5 min
Brief thawing softens the mango's ice crystals just enough to chew while keeping it cold, so it stays firm against the yogurt.
Frozen mango is sweeter and softer than firm fresh mango here: letting it thaw just 5 minutes keeps icy bits out while staying cold against the yogurt.
-
While step 1 waits
While the mango softens, spoon 200 g yogurt into a serving bowl. Cut the lime in half, squeeze 1 tbsp lime juice over the yogurt, add 1 tbsp honey and stir until smooth and glossy.
~3 min
Stirring the lime juice and honey into the yogurt dissolves them evenly and loosens the yogurt into a smooth, glossy texture.
Zest the lime before you juice it, and stir the zest into the yogurt for a sharper, more aromatic bowl.
Zesting Zest only the thin colored outer peel, stopping before the bitter white pith; grate lightly and avoid pressing hard so you get aroma without bitterness.
Balancing with acid Add lime juice a little at a time and taste: it should brighten the sweet yogurt without making it sour or watery.
-
Cut the softened mango into 1.5 cm chunks on a cutting board.
~3 min
-
Spoon the mango chunks over the yogurt, add a little lime zest if you like, and eat while the mango is still cold.
~2 min
Adding the mango last keeps it cold and prevents its juices from thinning the yogurt before you eat.
Zesting Zest only the thin colored outer peel, stopping before the bitter white pith; grate lightly and avoid pressing hard so you get aroma without bitterness.