Meat-Free Fuel American” “ Greek vegetarian pescatarian high-protein shellfish-free

Greek Yogurt Tropical Mango Bowl

Thick Greek yogurt topped with fresh mango, toasted coconut, and macadamia, assembled fresh for a tropical American breakfast bowl.

Not rated yet American” “ Greek

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

5 minsPrep

0 minsCook

5 minsTotal

EasyLevel

💧Still Water with Lemon 🥂House White Wine

Nutrition per Serving

380 Calories

20g Protein

15g Fat

45g Carbs

35g Sugar

7g Fiber

85mg Sodium

15mg Chol

Ingredients

For 2 servings

full-fat plain Greek yogurt 450g (15.9 oz)

fresh mango 240g (8.5 oz)

unsweetened coconut flakes 40g (1.4 oz)

raw macadamia nuts 40g (1.4 oz)

chia seeds 20g (0.7 oz)

honey 20g (0.7 oz)

fresh lime zest 2 tsp

Instructions

Prep

Dice 240g fresh mango into bite-sized pieces. Roughly chop 40g raw macadamia nuts. Measure out 20g chia seeds, 20g honey, and zest 2 tsp fresh lime. Have all ingredients ready beside your workspace.

Toast

Heat a dry skillet over medium heat. Add 40g unsweetened coconut flakes, stirring constantly for 2 to 3 minutes until golden and fragrant. Tip onto a plate to cool slightly.

Build

Divide 450g Greek yogurt between two bowls. Stir 1 tsp lime zest into each bowl until evenly distributed throughout the yogurt.

Plate

Top each yogurt bowl with half of the diced mango in a loose cluster on one side. Sprinkle half of the toasted coconut, chopped macadamia nuts, and chia seeds across each top. Drizzle each with 10g honey and serve immediately.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.