Yogurt bowl with mango, honey & almonds
A Mediterranean breakfast for the galley that copes with rough seas, about 10 min hands-on.
- Breakfast
- Mediterranean
- ⏱ 10 min
- 🌊 Sea tolerance 4/5
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Plain yogurt600 g (150 g)
- Mango320 g (≈ 1.5 mangos) (80 g)
- Honey40 g (10 g)
- Almonds60 g (15 g)
Method
- Spoon yogurt into bowls.
- Top with mango, honey and chopped almonds.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Milk / lactose, Tree nuts — always check the labels of what you buy.
Per serving
🪶 Light · 🍬 Sweet tooth
- kcal
- 257
- protein
- 9 g
- fat
- 13 g
- carbs
- 30 g
- sugar
- 27 g
- fibre
- 3 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