Coconut and Mango Cheesecake Bowl
- Spring
- Quick & Easy
All the indulgence of a classic cheesecake, just with a twist, and it will flip your breakfast time around.
Ingredients
200g Cream Cheese (at room temperature)
50g Icing Sugar
300g Yeo Valley Organic Alfonso Mango and Coconut Greek Yogurt
Handful of Yeo Valley Organic Traybake Toasted Nuts and Seeds Granola
Shaved Coconut
Fresh Mango (Diced)
Method
1. Whisk together the cream cheese and icing sugar till smooth and combined. Fold in the mango and coconut Greek yogurt.
2. Dollop your ‘cheesecake’ mixture into a bowl and sprinkle our nuts and seeds granola on top.
3. Finish with fresh diced mango and shaved coconut.
In this recipe...
Toasted Nuts & Seeds Tray Baked Granola
40
Greek Style Alphonso Mango & Coconut Yogurt
10
Toasted Nuts & Seeds Tray Baked Granola
40
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