Pistachio-chocolate crunch with juicy mango and creamy yoghurt

Pistachio-chocolate crunch with juicy mango and creamy yoghurt

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  • 4
  • Easy
  • 10 minutes
  • 15 minutes
  • Neil Ellis Stellenbosch Chardonnay 2008


  • 100 g dark chocolate, finely chopped
  • 6 slices fruit bread, crumbled
  • 100 g raw pistachios, shelled and finely chopped
  • 3 T brown sugar
  • 4 ripe mangoes
  • Greek yoghurt, for serving

Cooking Instructions

Preheat the oven to 180°C.

In a mixing bowl, combine the chocolate, fruit bread, half the pistachio and the brown sugar. Scatter over a baking tray and bake for 15 minutes.

Slice fat cheeks from each of the mangoes, then cut a crisscross pattern into the flesh and push the skin outwards so that the pulp "pops" out.

Serve with a good dollop of yoghurt and scatter with the baked chocolate crunch and remaining pistachio.

Cook’s note: Chopped almonds or hazelnuts will add further decadence to this meal.

Per serving: 2784.3 KJ, 14.6 g protein, 26.3 g fat, 93.3 g carbs


TASTE’s take:

A symbol of life and eternal bliss, the mango has moved from its third-world background to its rightful place as the world’s most luscious of fruits, with a versatile, exotic taste that holds its own in a variety of recipes. A moreish way to serve mango, this dish makes for a decadent breakfast treat.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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