Greek Yogurt with Mango
Lunch • Singapore
How to Make Greek Yogurt with Mango (Traditional & Healthy Version)
Greek Yogurt with Mango is a delightful fusion dish that has found its place in Singapore’s vibrant food scene, especially with the rise of kopitiam-style health bowls and modern hawker stalls. While its roots hint at Indian yogurt-based desserts like shrikhand, Singaporeans have embraced this refreshing combination, blending creamy Greek yogurt with sweet, ripe local mangoes for a tropical twist. This dish offers a light yet satisfying lunch option, perfect for our humid climate and for those seeking a healthy, vegetarian meal. In Singapore, fusion cuisine is celebrated, and Greek Yogurt with Mango is no exception. You’ll often spot it at wellness-focused cafes in Tiong Bahru or as a quick grab-and-go at your neighbourhood kopitiam. The creamy yogurt pairs beautifully with the juicy, aromatic mangoes commonly found at local wet markets, while a sprinkle of nuts and seeds adds a crunchy texture reminiscent of popular Asian desserts. Its balance of protein, fiber, and satisfying sweetness makes it a popular choice among those who want to eat well without compromising on flavour or tradition.
Ingredients(for 1 medium bowl (approx. 200g per serving))
- 1 cup Greek yogurt (unsweetened; 'yoghurt' at NTUC)
- 1 large Mango (ripe, local variety like Honey Mango)
- 1 tablespoon Honey (optional for sweetness) - optional
- 1 tablespoon Pumpkin seeds (Kuaci; for crunch)
- 1 tablespoon Sunflower seeds (for extra nutrition)
- 1 teaspoon Chia seeds (for fiber)
- 4-5 leaves Mint leaves (fresh, for garnish) - optional
- 1 teaspoon Lime juice (optional, enhances freshness) - optional
- 1 teaspoon Desiccated coconut (for local touch) - optional
Instructions
- 1
Wash, peel, and dice the mango into bite-sized cubes. Reserve a few thin slices for garnish.
5 minutes
Select ripe, fragrant local mangoes from your wet market for maximum sweetness.
- 2
In a mixing bowl, combine the Greek yogurt with half of the honey (if using) and mix until smooth.
2 minutes
For an even lighter version, use low-fat Greek yogurt.
- 3
Layer half the yogurt mixture into two serving bowls. Add half the diced mango on top.
3 minutes
Layering creates a visually appealing bowl and ensures even flavor distribution.
- 4
Add the remaining yogurt, then the rest of the diced mango.
2 minutes
Press mango slightly into the yogurt to allow juices to blend.
Why This Dish is Healthy
This dish is a healthy lunch option as it uses unsweetened Greek yogurt, a low-fat, high-protein choice that keeps you full longer. Mangoes are high in vitamins and antioxidants, supporting immunity and skin health. Seeds add good fats and minerals without excess calories, making this recipe suitable for weight management and balanced nutrition. Minimal added sugar ensures it remains diabetic- and weight-loss-friendly.
This Greek Yogurt with Mango bowl delivers a balanced mix of protein, healthy fats, and complex carbohydrates. Greek yogurt provides a significant protein boost, supporting muscle repair and satiety, while mangoes offer vitamin C, vitamin A, and dietary fiber. The addition of seeds like pumpkin, sunflower, and chia contributes omega-3 fatty acids, magnesium, and antioxidants, supporting heart health and digestive wellness. This vegetarian dish is nutrient-dense and can easily fit into a calorie-conscious diet.
Pro Tips
- 💡Tip 1: For the best flavor, use local honey mangoes when they're in season.
- 💡Tip 2: Chill your serving bowls for an extra refreshing lunch experience.
- 💡Tip 3: Toast seeds lightly for deeper flavor before adding to the bowl.
Storage & Serving
Best enjoyed fresh, but you can refrigerate assembled bowls (without seeds and coconut) for up to 12 hours. Add seeds and garnishes just before serving to maintain crunch. Do not freeze as yogurt and mango texture may change.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 140.0 kcal |
