Mangoes and Blueberries in Yogurt Cream

By • November 5, 2012 • 4 Comments



Author Notes: This is just a little touch of summer for any time of the year. You can substitute in whatever fruit is in season. Pineapple and honeydew melon chunks with a few pomegranate seeds are lovely. Sliced strawberries and bananas are a classic combination, or try strawberries and cantaloupe. Maybe kiwifruit chunks with canned mandarin orange segments. Any fruit combination is lightened and brightened by the addition of this smooth and delicate yogurt cream.
This fruit dish makes a refreshing dessert or snack, and is a welcome side dish for an elegant breakfast or brunch gathering. My family loves it anytime.
And if you have a special flavored honey you have been saving, this is the time to bring it out, as its flavor is highlighted at the top of this dish - a little drizzle of sweetness sneaking into every spoonful.
Kitchen Frau

Serves 8

  • 2 ripe mangoes
  • 2 cups fresh blueberries
  • 1 cup good quality natural yogurt
  • 1 cup premium canned coconut milk* (see note)
  • zest of 1 lime
  • juice of 1/2 lime
  • 1 teaspoon pure vanilla
  • 1/4 cup liquid honey
  1. Cut the flesh off the mangoes, peel and cube it. Place it in a bowl with the blueberries.
  2. In another bowl whisk the yogurt and coconut milk together until smooth. Remove the outer zest of the lime with a microplane grater and reserve about 1/4 of it for garnish. Stir the rest of it into the yogurt cream, along with the juice of half the lime and the vanilla.
  3. Gently fold the mangoes and blueberries into the yogurt cream.
  4. Pour into 8 small individual serving dishes. Drizzle each with about ½ Tbsp honey. Sprinkle with the reserved lime zest.
  5. Note: Premium coconut milk is wonderfully rich and smooth. The coconut cream will often separate out from the liquid in the can, so I scrape it all into a bowl and whisk it to meld it all back into a creamy mass, before I measure it. Leftover coconut milk freezes well. I put the leftovers into small containers, or ice-cube trays to freeze, then store the frozen cubes in plastic bags in the freezer, to pop into curries, stir fries, stews, sauces, smoothies - wherever a bit of creaminess would make a dish better.
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about 1 year ago Kitchen Frau

I'm glad you like it, Janet! Thanks!

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about 1 year ago JanetFL

This recipe is right up my alley - thank you!

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

This is delicious, I made it this morning for breakfast. So simple to make and delicious to eat, I made half recipe because it's just me but I could have eaten a whole recipe its wonderful. I used greek yogurt non fat and full fat coconut milk.

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over 1 year ago Kitchen Frau

Thanks so much, Suzanne! Glad you liked it. I think we're kindred spirits because I have to stop myself from eating the whole thing in one sitting, too!