Mango and yogurt cream with oat crumble is a fresh and delicious spoon dessert that is easily prepared.
For this recipe, I prepared the cream by blending mango with Greek yogurt, milk, coconut, and maple syrup. For the crumble, I toasted oat flakes with oil and maple syrup in a pan.
I served the cream in glasses, alternating a layer of cream and a layer of crumble.
A light and tasty dessert, perfect for a snack or a summer meal ending.
For more recipes, check out the collection Yogurt Desserts
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 3People
- Cooking methods: Stovetop
Ingredients
- 7 oz peeled mango
- 6.35 oz 0% fat Greek yogurt
- 0.21 cup milk (or lactose-free or plant-based drink)
- 1 tbsp shredded coconut (rapé)
- 2 tbsp maple syrup (or honey)
- 1.75 oz oat flakes
- 1 tbsp sunflower oil
- 1 tbsp maple syrup (or honey)
Tools
- Blender
- Spatula
Steps
To make the mango and yogurt cream, peel the mango and cut the flesh into cubes.
In the blender bowl, pour the milk, yogurt, coconut, mango, and maple syrup. Start blending until you obtain a smooth and velvety mixture.
If the mixture is too thick, add a little more milk. Let it rest in the refrigerator for 30 minutes.
In a small pan, pour the oil and heat it on the stove. Then add the oat flakes and maple syrup.
Toast for about 5 minutes, stirring until golden brown. Transfer to a bowl and let it cool.
Pour the cream into cups or glasses, alternating a layer of cream and a layer of crumble. Finish by garnishing with the crumble.
Place in the fridge and let them rest for at least two hours before enjoying. Enjoy!
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