Source: National Mango Board
Breakfast eaters craving a healthier option will appreciate a new take on yogurt and fruit. Chef Hatfield flavors the yogurt with cardamom and pistachios for an exotic touch, then tops it with fresh mango for a juicy, colorful contrast. It can be layered in a domed-lid cup for a portable, grab-and-go breakfast.
2 cups low-fat vanilla yogurt
1/2 tsp. ground cardamom
4 tbsp. pistachios, toasted and chopped fine
1 lb. 14 oz. fresh mango, diced ½ in.
1 tbsp. pistachios, toasted and chopped fine
- Combine yogurt with cardamom and 4 tbsp. pistachios. Hold refrigerated at 40°F or below for use within 24 hr.
- Per serving: In a 9-oz clear plastic snack cup, layer ingredients as follows: 3 oz. mango, 3 tbsp cardamom yogurt, 2 oz. mango, 3 tbsp. cardamom yogurt. Garnish with ½ tsp. pistachios.
- Place dome lid on cup. Hold refrigerated at 40°F. or below for same-day service.