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!