Yoghurt with Mango and Pineapple

Mango is a rich source of beta carotene, which is the plant source of vitamin A. This nutrient is essential for a healthy immune system, eyes and skin.


Serves 2
adults
186
Kcals
per serving

5 Mins
prep

0 Mins
cooking

Recipe
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Ingredients

1 large mango   (250g)
1 x 227g can pineapple chunks in natural juice, drained  (130g)
Low-fat Greek yoghurt  (300g)

Method

  1. Prepare the mango by taking two large slices from either side around the stone. Score the slices lengthways and widthways then turn inside out and slice out the cubes. Remove the remaining flesh, peel and cut into cubes.
  2. Divide the yoghurt between two small bowls and top with mango and pineapple.
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Nutritional information per serving

186kCal, 795kJ
8.3g
0.4g
1.1g
36.8g
36.5g
3.6g
98mg

© The Vegetarian Society