Coconut Yoghurt with Mango and Raspberry Granitas
A refreshing dessert featuring layers of creamy coconut yoghurt topped with vibrant mango and raspberry granitas, perfect for warm summer days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 135 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Freezing
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 2 cups coconut yoghurt
- 1 ripe mango, diced
- 1 cup raspberries
- 2 tablespoons honey or maple syrup (optional)
- 1 cup water
- 1 tablespoon lemon juice
Instructions
- Blend the diced mango with 1/2 cup of water and lemon juice until smooth.
- Pour the mango mixture into a shallow dish and freeze for about 2 hours, scraping with a fork every 30 minutes.
- Blend the raspberries with the remaining 1/2 cup of water, adding honey or maple syrup if desired.
- Pour the raspberry mixture into another shallow dish and freeze, scraping with a fork every 30 minutes until fluffy.
- Layer the coconut yoghurt in bowls or glasses, then top generously with the mango and raspberry granitas.
Notes
Make sure your mango is ripe for the best flavour. You can substitute coconut yoghurt with almond or soy yoghurt if preferred. For added sweetness, adjust the honey or maple syrup.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 22g
- Sodium: 20mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg