Fast 800: Mango and passionfruit pots
A luscious, tropical-tasting dessert.
Mango and passionfruit pots. Make these with full-fat live Greek yoghurt, if you prefer, for 168 cals per pot
SERVES 4
10g unsweetened desiccated coconut
2 passionfruit, halved
1 small ripe mango (around 300g), peeled, stoned and diced
Finely grated zest of ½ small lime (optional)
300g coconut milk yoghurt, well chilled
- Place the coconut in a small saucepan and toast over a medium heat for 2-3 minutes, stirring regularly. Leave to cool.
- Use a teaspoon to scoop the passionfruit out of the shells and place in a bowl. Add the mango and lime zest, if using, then stir well.
- Divide the mango and passionfruit mixture between four glass tumblers or dessert dishes, saving a little for decoration.
- Top with the yoghurt, then finish with the toasted coconut and reserved mango mixture.
COOK’S TIPS Make these with full-fat live Greek yoghurt, if you prefer, for 168 cals per pot.
ON 5:2 NON-FAST DAYS Toast some mixed nuts with the coconut in step 1 to make a richer topping.
NUTRITION PER SERVING CALS 207, PROTEIN 3g, FAT 16g, FIBRE 3.5g, CARBS 11g