Mango and Banana Yoghurt with Passion Fruit

Mango and Banana Yoghurt with Passion Fruit

By
From
Green Kitchen At Home
Serves
2
Prep
10 mins
Photographer
David Frenkiel

‘Daddy, can we buy that? Pleeeeeease!’ Elsa is pointing at eight colourful yoghurt packages with fun animations on them. Passing the yoghurt and cereal sections in the supermarket with the kids always means trouble. Those cartoon figures on the boxes do a stellar job of convincing children that their parents should buy them. If I were a kid I would also want them. But now I am the adult and I know that even if they are supposed to contain fruit yoghurt, the yoghurt pots are mostly filled with sugar, preservatives and artificial fruit flavours. Delicious as they might be, we’d rather give our kids a breakfast that sustains them for longer and contains vitamins, and ingredients that won’t turn them into bouncing balls within 15 minutes.

Our homemade fruit-flavoured yoghurt pots might not feature cartoon figures but they do taste a lot like the real (or should I say fake) thing. We mix plain yoghurt with real fruit to get a mix of colours and flavours and store them in small glass jars in the fridge. The trick to making thick, creamy flavoured yoghurts is to mix the flavours in the blender (if they require blending), not the yoghurt. If the yoghurt is mixed in the blender it immediately becomes too liquid.

Depending on the type of yoghurt you use, you’ll get a thicker or runnier consistency. Greek or Turkish yoghurt will give you the creamiest result, but any type of yoghurt will work. If you are making the Strawberry and Vanilla Yoghurt and strawberries are in season, choose fresh ripe ones and organic if possible (strawberries are heavily sprayed). If they are not in season, buy frozen strawberries and thaw them before blending. Frozen fruit and vegetables are picked when ripe and frozen very shortly after being picked, which means they containing a high amount of nutrients compared to the store-bought fresh ones. Luise

Ingredients

Quantity Ingredient
1/2 mango, stone removed and flesh scooped out
1/2 ripe banana, peeled
1/2 lime, juiced
500ml thick, full-fat plain unsweetened yoghurt
1 passion fruit, flesh scooped out

Method

  1. Place the mango flesh, banana and lime juice in a food processor or blender and mix until smooth. Transfer to a medium-sized mixing bowl, add the yoghurt and stir until combined.
  2. Pour half of the mango and banana yoghurt into a medium-sized sealable glass jar (or more smaller jars) and top with the passion fruit. Use the back of a spoon to create a ripple effect between the two layers, then cover with the rest of the yoghurt. Alternatively, add the passion fruit to the bottom or top of the jar. Store the yoghurt in the fridge, sealed, and it will keep for a few days.
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