Maybe it’s because I’m looking forward to spending a week at the beach next month. Maybe it’s because I love all things tropical including pineapple, mango, and tropical islands. Or, maybe it’s because I’m yearning for summer. I can’t help it. I’m a summer girl and Pineapple Mango Bowl is calling my name.
Actually, this Pineapple Mango Bowl is a breakfast bowl. But it’s so pretty, we can rename it Pineapple Mango Snack Bowl or Pineapple Mango Party Bowl. It’s way too cute to place in a breakfast box. Free the Pineapple Mango Bowl!
This recipe is so easy, a kid could do it – except for slicing the pineapple in half and cutting out the fruit. An adult needs to do that part.
Let’s Make a Pineapple Mango Bowl with Slivered Almonds
For two servings, we’ll need one for real pineapple – none of that canned stuff.
Helpful Hint: Once a pineapple is picked, it doesn’t ripen any further. It is what it is. There are three ways to tell if a pineapple is ripe.
- Smell it – A pineapple should smell sweet, but not fermented. No smell means it’s probably not ripe.
- Squeeze it – It should be firm, but it should give very slightly when you squeeze it.
- Weigh it – Pick up the pineapple to make sure it feels heavy for its size. The heavier the pineapple, the juicier. More juice also means a sweeter, riper pineapple.
We’ll also need one cup low-fat Greek yogurt, 1 cup diced mango, 1/2 cup blueberries and a tablespoon of slivered almonds.
Slice the pineapple in half vertically.
Carefully remove the center core.
Cut out the fruit and chop. (At this point, you may notice the blueberry yogurt. I asked my husband to stop by the grocery store and pick up low-fat Greek yogurt. I didn’t know I needed to specify plain yogurt. So, he picked up blueberry.) Actually, it’s really good in my Pineapple Mango Bowl.
Arrange yogurt, chopped pineapple, chopped mango, blueberries and almonds in rows in both pineapple halves. That’s it.
- 1 pineapple
- 1 cup low-fat Greek yogurt
- 1/2 cup diced mango
- 1/2 cup blueberries
- 1 Tablespoon slivered almonds
- Cut the pineapple in half vertically. Remove the fruit and chop it.
- Dice the mango and layer yogurt, pineapple, mango, blueberries and almonds in rows.
I propose a toast to tropical islands, pineapple, and mangos. Oh, and flamingos. I love flamingos. What’s your favorite tropical fruit?
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