Mango Lime Yogurt Bowl

• 250 g plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 100 g fresh mango, diced — Fresh mango
• 35 g plain oat granola — Plain oat granola, labeled wheat-free and nut-free
• 10 g chia seeds — Chia seeds
• 15 g fresh lime juice — Fresh lime juice
• 5 g pure maple syrup — Pure maple syrup
• 2 g fresh cilantro, very finely chopped — Fresh cilantro

Method

1. 1Measure ingredients: Make the mango-lime toppingMeasure mango, lime juice, maple syrup, and cilantro 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 mango-lime toppingToss mango with lime, maple, and cilantro for 30 seconds, then stand 2 minutes while preparing the bowl.2 min 30 secLook for: Mango is glossy and cilantro is dispersed rather than clumped.Safety: Wash mango and cilantro before cutting.
3. 3Measure ingredients: Whisk the yogurtMeasure nonfat greek yogurt and chia seeds 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.
4. 4Whisk the yogurtWhisk yogurt with half the chia for 45 seconds until smooth and lightly aerated; spread it into one shallow bowl.45 secLook for: Yogurt forms soft ridges with no dense lumps.Safety: Keep yogurt at 40°F or colder until assembly.
5. 5Layer for crunchSpoon mango and all lime juices over yogurt, add granola in one stripe.Look for: Everything is evenly positioned and ready for the next action.
6. 6Finish with remaining chiaFinish with remaining chia. Serve immediately.30 secLook for: Granola remains dry on top and mango juices marble the yogurt.Safety: Consume promptly or refrigerate within 2 hours.