Enjoy this easy, fluffy mango pineapple yogurt bowl for a tropical breakfast treat. Plain yogurt is naturally sweetened with pineapple and mango pieces as well as toasted coconut flakes. Plain yogurt is an excellent choice for breakfast because it is a probiotic (e.g. a source of good bacteria) and contains protein, calcium and vitamin D (1,2).
Active time: 10 minutes | Total time: 10 minutes
Mango pineapple yoghurt bowl
Ingredients
- 1 tbsp unsweetened coconut flakes
- 1 cup (245g) plain fat-free Greek yogurt
- ¼ cup (41 g) diced pineapple, fresh or frozen
- ¼ cup (41 g) diced mango, fresh or frozen
- 1/2 cup unsweetened bran cereal
Directions
In a non-stick pan, toast the coconut flakes over medium-high heat until golden brown, about 3 minutes. Remove from heat and set aside.
Assemble the yogurt bowl by layering yogurt, pineapple pieces and mango pieces. Top with toasted coconut flakes and bran muesli.
Served: 1 | Serving size: 1 yogurt bowl
Nutritional value (per serving): Calories: 292; Total fat: 5g; Saturated fat: 3g; Monounsaturated fat: 0 g; Polyunsaturated fat: 0g; Cholesterol: 12 mg; Sodium: 196 mg; Carbohydrates: 46g; Fiber: 16g; Sugar: 19g; Protein: 28g
Nutritional bonus: Potassium: 608 mg; Iron: 18%; Vitamin A: 0%; Vitamin C: 58%; Calcium: 38%
Originally published June 3, 2015; Updated February 2026
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