The perfect breakfast frozen yogurt: The Secret Vegan Mango Frozen Yogurt Recipe with Strawberries and Raspberries, and a side serving of Pear
I thought I’d finally figured frozen yogurt out, and then came the game-changer: mixing banana nice-cream with frozen soy-yogurt to get a thicker, creamier and more delicious breakfast treat. For those kids starting school this week or workers during workdays who need a breakfast with zero prep time in the morning (or for those of us who want no-fuss mornings), this is the perfect recipe.
- Mash half a large banana or one small banana with 100g of soy-yogurt (if vegan) or half plain half greek yogurt (if non-vegan) until fully combined. If you’re not vegan, I also recommend putting half a teaspoon of pure honey in the yogurt so it crystallizes better.
- Dice a quarter of a mango into tiny chunks and mix it through the yogurt, and dice the other quarter and place it on top.
- Refrigerate for anytime from 30 minutes to overnight, and take it out to warm up for around 10 minutes before eating.
- Place fresh raspberries and strawberries on top, and enjoy with a plate of fruit or a hard-boiled egg for the perfect breakfast!
