This tropical yogurt bowl is a refreshing and nourishing way to start your day, combining creamy yogurt with juicy mango, tangy passion fruit, crunchy granola, and tropical toppings like goji berries and coconut flakes. It is a vibrant, nutrient-rich breakfast or snack that is as satisfying as it is beautiful.

Why You’ll Love This Recipe

This bowl is a balanced blend of textures and flavors: creamy, crunchy, sweet, and tart. It is packed with protein, fiber, and vitamins, making it a healthy and energizing meal. Quick to assemble and endlessly customizable, this yogurt bowl is perfect for busy mornings or light meals that do not compromise on taste or nutrition.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Plain Greek yogurt or dairy-free yogurt

• Fresh mango, diced

• Passion fruit pulp

• Granola

• Goji berries

• Coconut flakes

Directions

1. Spoon the yogurt into a serving bowl and spread it evenly.

2. Arrange the diced mango neatly on one side of the bowl.

3. Drizzle the passion fruit pulp over the mango or yogurt.

4. Sprinkle granola in the center of the bowl for a crunchy layer.

5. Top with goji berries and coconut flakes for added flavor and color.

6. Serve immediately, optionally with a drizzle of honey or maple syrup.

Servings and timing

This recipe serves 1 person.
Preparation time: 5 minutes
Total time: 5 minutes

Variations

• Use mixed berries, pineapple, or kiwi instead of mango.

• Add chia seeds or flaxseeds for extra fiber.

• Swap granola with muesli or toasted oats.

• Use flavored yogurt such as vanilla or coconut for added sweetness.

• Blend into a smoothie bowl base for a thicker texture.

Storage/Reheating

This dish is best assembled and eaten fresh.
To prep ahead, store the ingredients separately and assemble just before serving to maintain texture.
Avoid freezing as the fruit and yogurt may become watery once thawed.

FAQs

Can I use frozen fruit?

Yes, thaw frozen mango or other fruits before using to avoid excess moisture.

Is this recipe suitable for vegans?

Yes, use a plant-based yogurt and ensure the granola is vegan-friendly.

How can I make it sweeter?

Add a drizzle of honey, agave nectar, or maple syrup on top before serving.

Can I make this into a smoothie bowl?

Yes, blend the yogurt and fruit together and top with granola and other toppings.

What type of granola is best?

Choose a low-sugar, crunchy granola with nuts or seeds for added texture and nutrients.

Is Greek yogurt necessary?

Not at all. Regular yogurt or plant-based alternatives work well too.

Can I meal prep this?

You can prep the fruit and portion out granola, but assemble just before eating to keep textures fresh.

What toppings go well with this?

Try sliced almonds, chia seeds, banana slices, or dark chocolate chips.

Does passion fruit have to be fresh?

Fresh is ideal, but you can use frozen or jarred passion fruit pulp if available.

Is this a good post-workout meal?

Yes, it provides protein, carbohydrates, and healthy fats, ideal for recovery and energy.

Conclusion

This tropical yogurt bowl is a quick, vibrant, and healthful way to enjoy breakfast or a light snack. With its bright fruit, crunchy granola, and creamy yogurt, it offers a satisfying combination of flavors and textures. Customizable and nutrient-dense, it’s a simple yet elegant choice to fuel your day.

Tropical Yogurt Bowl with Mango, Passion Fruit, and Granola

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• Author: Emma Delaney
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking or Pan-Frying
• Cuisine: Mediterranean
• Diet: Halal

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Description

Tender, spiced lamb meatballs served with a creamy yogurt herb sauce, lemon wedges, and a fresh cucumber-arugula salad—perfect for wraps, bowls, or mezze platters.

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Ingredients

Units USM Scale 1x2x3x

• For the meatballs:
• 1 lb ground lamb
• 1/4 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1/4 teaspoon cinnamon
• Salt and pepper to taste
• Olive oil for baking or pan-frying
• For the yogurt sauce:
• 1 cup plain Greek yogurt
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill or parsley, chopped
• 1 small garlic clove, finely grated
• Salt and black pepper to taste
• To serve:
• Arugula or mixed greens
• Cucumber, sliced
• Red onion, thinly sliced
• Lemon wedges
• Warm naan or pita bread

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil a skillet if pan-frying.
2. In a bowl, combine lamb, breadcrumbs, egg, garlic, parsley, oregano, cumin, cinnamon, salt, and pepper. Mix until just combined.
3. Form into small meatballs (about 1 1/2 inches).
4. Bake for 18–20 minutes, or pan-fry in batches until browned and cooked through, turning to brown all sides.
5. For the yogurt sauce, stir together Greek yogurt, olive oil, lemon juice, dill, garlic, salt, and pepper in a bowl until creamy.
6. Serve meatballs with the yogurt sauce, fresh greens, lemon wedges, and warm flatbread on the side.

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Notes

• Use beef or turkey as an alternative to lamb if preferred.
• Make the yogurt sauce in advance and store it chilled for up to 3 days.
• Serve over rice or couscous for a complete meal.

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Nutrition

• Serving Size: 4–5 meatballs with sauce and greens
• Calories: 420
• Sugar: 3g
• Sodium: 310mg
• Fat: 29g
• Saturated Fat: 10g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 95mg