- serves 4 people
- preparation 5 minutes
- cooking 10 minutes
- difficulty Easy level
Late night snacks are often considered to be something unhealthy. I often need something after work, but don’t want something that will make me feel gross.
Ingredients
- 65 g (½ cup) slivered almonds
- 30 g (½ cup) coconut flakes
- 2 large Kensington Pride mangoes
- 750 ml sheep's milk yoghurt
Instructions
- Preheat the oven to 180°C. Place the slivered almonds and coconut flakes on separate baking trays making sure they are spread evenly. Bake for 10-15 minutes or until golden. Remove from the oven and stand until cool.
- Meanwhile, cut the mango into cubes and place into bowls or mason jars. Top with the yoghurt, almonds and coconut.
Photography by Danielle Abou Karam.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Late night snacks are often considered to be something unhealthy. I often need something after work, but don’t want something that will make me feel gross.
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