Silky Smooth Mango Coconut Yogurt

Silky Smooth Mango Coconut Yogurt

This recipe is something special. I'll admit now that if it’s yoghurt you came for, you won't be satisfied with this post. This kind of yoghurt is no usual kind of yoghurt. It is creamier. It is tastier. It is dairy free. It is quick to make. It is easy to make. It is not a massive palaver to make. And it is D-licious.

The riper the mango, the better this recipe will turn out as it blends much more smoothly and is generally juicier. You can also try using banana, stewed apple, normal or blood oranges or other fleshy fruits like melon, in place of the mango. You can even increase the quantity of liquid you use too, if you want to make more of a smoothie or pouring yoghurt for cereal or fruit. Go bloody nuts with it.

Icon_cookingtime_grey Created with Sketch. 10 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 2
Silky Smooth Mango Coconut Yogurt

Ingredients

  • 1 large handful soaked cashew nuts
  • 3 tbsp coconut water OR nut milk
  • 1/2 ripe mango, chopped
  • Flesh from 1 young thai coconut
  • 1/2 tsp vanilla extract or fresh vanilla seeds
  • Pinch of salt
  • 1 tbsp melted coconut oil
  • Generous handful of Qnola Beetroot & Pistachio Quinoa Granola - £7.80 (or any Qnola flavour that takes your fancy!)

How to make

  1. Place the cashews into your blender along with your milk of choice and blend on a high speed for 2 minutes.

  2. With the blender still running, gradually add the coconut oil. Add a little more coconut water or nut milk if the mixture needs help running smoothly,

  3. Add the mango and remaining ingredients and blend for a further 2-3 minutes, adding more liquid if you think it requires it (this really depends on how thick or runny you'd prefer the finished product).

  4. Once smooth, you can eat straightaway or pour into a bowl or some tupperware/a jar to store in the fridge.

Top Tips:

Make a large batch and store it in the fridge for up to 1 week. This makes the perfect instant grab & go breakfast, and also travels well if you want to take it in a container to work.

Retrieve the coconut flesh from the coconut the evening before, and soak the cashews whilst you sleep, so that when you wake up bleary eyed, you can leave the hard work to the blender.

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Products used in this recipe

Beetroot & Pistachio Quinoa Granola

  • Icon_pricetage_grey Created with Sketch.

    £7.80

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