Blend the mango with tbsp of the honey into a smooth puree.
Blender
2
Whip the cream to stiff peaks.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
3
Mix the yogurt with the vanilla extract and the rest of the honey.
Bowl
4
Fold the whipped cream into the yogurt gently.
⚙ FoldingSilicone spatula
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
5
In serving glasses, layer the mango puree, the yogurt and whipped cream mixture, the strawberries and the granola. Repeat the layers and finish with the strawberries.
Glass (for drinking/serving)
6
Chill 1 hour before serving.
Refrigerator
263calories
6 gprotein
30 gcarbs
13 gfat
● protein 8%● carbs 47%● fat 44%
Per serving (221 g), of 8 servings
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⚖ About the ingredients
Mango: measured in pieces: one ≈ 300 g · 60 kcal per 100 g · More about Mango →
