Kiwi Mango Yogurt Bowl

Bright, tropical, and refreshing, the Kiwi Mango Yogurt Bowl is like sunshine in a bowl. I love how the sweet, juicy mango pairs with tangy kiwi over a creamy yogurt base, creating a breakfast (or snack) that feels indulgent but stays light and energizing. With its vibrant colors and balanced flavors, it’s a dish I can enjoy anytime I want something nourishing yet beautiful.

Why You’ll Love This Recipe

I like this recipe because it combines both simplicity and flavor. It comes together in minutes, yet it feels like a treat. Here’s why I enjoy making it:

• It’s packed with vitamins, antioxidants, and probiotics.

• I can make it in just 5 minutes.

• It’s easy to customize with different toppings or fruits.

• The colors are so bright and appetizing.

• I can prep the fruit ahead and assemble quickly in the morning.

• It strikes the perfect balance between creamy, sweet, tangy, and crunchy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Greek yogurt – 1 cup

• Mango – 1 cup, diced

• Kiwi – 2, peeled and sliced

• Honey or agave syrup – 1 tablespoon

• Granola – 2 tablespoons

• Chia seeds or flax seeds – 1 teaspoon

• Coconut flakes (optional) – 1 tablespoon

Directions

1. I start by spooning Greek yogurt into a serving bowl.

2. I dice the mango and slice the kiwis.

3. I arrange the fruit neatly on top of the yogurt.

4. I drizzle honey (or agave) over the fruit.

5. I sprinkle granola, chia or flax seeds, and coconut flakes if I want extra flavor.

6. I serve it right away while the fruit is fresh and the granola stays crunchy.

Servings and timing

This recipe makes 1 serving.
Prep time: 5 minutes
Cook time: 0 minutes
Total time: 5 minutes
Calories: about 310 per serving

Variations

I like to switch things up depending on what I have on hand:

• Tropical version with pineapple, papaya, or passionfruit.

• Berry version with strawberries, blueberries, or raspberries.

• Nutty version with almonds, pistachios, or cashews.

• Dessert-style version with a sprinkle of dark chocolate shavings.

Storage/Reheating

I usually prep the fruit up to 24 hours ahead and keep it in the fridge. I don’t assemble the bowl until just before serving because granola gets soggy if it sits too long. If I want to take it on the go, I store the yogurt and fruit separately and add the toppings right before eating.

FAQs

Can I use frozen mango?

Yes, I thaw it first and dice it before adding to the bowl.

Can I make this vegan?

I do that by using plant-based yogurt and agave syrup instead of honey.

Can I prepare this the night before?

Yes, but I keep the toppings separate and add them in the morning so they stay crisp.

Can I swap the granola?

Yes, I often use nuts, seeds, or even oats for a different crunch.

Is this a good post-workout snack?

Absolutely, I like it after a workout because it’s high in protein and vitamins while staying light.

Conclusion

The Kiwi Mango Yogurt Bowl is a quick, vibrant, and nourishing recipe that always makes me feel like I’m bringing a little taste of the tropics to my table. I love how the creamy yogurt, sweet mango, tangy kiwi, and crunchy toppings come together in perfect balance. For me, this is the kind of healthy recipe that feels like a treat without any guilt attached.