Pistachio-chocolate crunch with juicy mango and creamy yoghurt
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- Abigail Donnelly
- 4
- Easy
- 10 minutes
- 15 minutes
- Neil Ellis Stellenbosch Chardonnay 2008
Ingredients
- 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.
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