Mango Coconut Yogurt Crunch

• 250 g — Plain nonfat Greek yogurt
• 130 g, diced — Fresh mango
• 25 g, stirred — Canned light coconut milk
• 30 g — Plain oat granola, labeled wheat-free and nut-free
• 10 g — Natural peanut butter
• 2 g, finely grated — Fresh ginger root
• 5 g — Pure maple syrup

Method

1. 1Measure ingredients: Make the coconut yogurtMeasure nonfat greek yogurt, light coconut milk, ginger, and maple syrup using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Make the coconut yogurtStir yogurt, coconut milk, ginger, and maple for 45 seconds until smooth.45 secLook for: The yogurt is glossy with ginger evenly dispersed.Safety: Use clean equipment and refrigerate perishable ingredients promptly.
3. 3Prepare the mango and drizzleDice mango into 1.5 cm cubes, working carefully so the prepared pieces are even.Look for: The ingredients are fully prepared and ready for the next action.
4. 4Stir peanut butter with 5 g warm waterStir peanut butter with 5 g warm water until drizzleable.1 min 30 secLook for: Mango pieces are even and the peanut sauce falls in a thin ribbon.Safety: Use clean equipment and refrigerate perishable ingredients promptly.
5. 5Build the crunch bowlSpoon all coconut yogurt into a bowl, add every mango cube and granola.Look for: Everything is evenly positioned and ready for the next action.
6. 6Drizzle over all peanut sauce evenly across the complete servingDrizzle over all peanut sauce evenly across the complete serving.Look for: Granola remains dry and crisp above the yogurt.Safety: Use clean equipment and refrigerate perishable ingredients promptly.