Greek Yogurt with Mango and Raspberries Recipe

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  • Healthy
serves: 4
Skill: easy
Prep: 15 min

Nutrition per portion

Calories 193 kCal 10%
Fat 11g 16%
  -  Saturates 5g 25%


  • 1 very ripe mango, peeled and stone removed
  • 200g (7oz) raspberries
  • 2tsp runny honey
  • 300ml (1/2pt) thick Greek yoghurt
  • 25g (1oz) flaked almonds, toasted


  • Place the mango in a mini chopper and blend until smooth.

  • Mash half the raspberries with the honey and set aside.

  • Place a spoonful of mango purée at the bottom of four glass dishes or ramekins.

  • Top with a spoonful of yogurt, then a spoonful of raspberry purée. Scatter over a few whole raspberries and continue layering evenly between the glasses.

  • Decorate with the flaked almonds, chill for 15 minutes and serve.

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