Mango yogurt bowl with granola
A Caribbean breakfast for the galley that copes with rough seas, about 10 min hands-on.
- Breakfast
- Caribbean
- ⏱ 10 min
- 🌊 Sea tolerance 5/5
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Plain yogurt600 g (150 g)
- Mango400 g (≈ 2 mangos) (100 g (≈ 0.5 mango))
- Granola160 g (40 g)
Method
- Dice the mango.
- Spoon yogurt into bowls.
- Top with mango and granola.
In the galley
- Copes with a seaway — 5/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Gluten, Milk / lactose, Tree nuts — always check the labels of what you buy.
Per serving
🪶 Light · 🍬 Sweet tooth
- kcal
- 347
- protein
- 12 g
- fat
- 15 g
- carbs
- 44 g
- sugar
- 29 g
- fibre
- 5 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes