I’m trying to lighten up for spring and summertime, and I’m so excited that all the fruits I love the most are coming back into season. I’ve already seen them appearing on the shelves of Brookshire’s grocery stores.
I didn’t discover mangoes until fairly late in life, already in adulthood. But I love them now, and they’re a staple of my spring and summer fruit bowl.
Originally from South Asia, the mango is considered a tropical fruit. Placing under-ripe mangoes in brown paper bags can help them ripen. They will then keep in a plastic bag in the refrigerator for about four or five days.
Use Greek yogurt in this recipe for extra protein, and enjoy it as a dessert, or as I do, breakfast.
Mango Yogurt Parfaits
Prep Time: 10 minutes
2 large ripe mangoes, peeled, pitted and cubed
3 cups low-fat vanilla yogurt
6 Tbs low-fat granola
Purée one mango and spoon equal amounts into six clear plastic cups. Top each with 1/4 cup yogurt. Spoon cubed mango over the top, saving a few pieces for garnish.
Top with remaining 1/4 cup yogurt and reserved mango. (Recipe may be made ahead at this point. Cover and refrigerate until ready to serve.)
Top each serving with a tablespoon of granola just before serving.
Nutrional Information: Calories per Serving: 162, Fat: 2 g (1 g Saturated Fat), Cholesterol: 7 mg, Sodium: 72 mg, Carbohydrates: 33 g, Fiber: 2 g