This is a very quick and light dessert for those hot summer days. We had them last night after a barbecue and they were a refreshing way to finish off the meal.
They can be put together in no time at all and left in the fridge for a few hours before serving.
Strawberry and Mango Summer Fruit Cups
Makes 4 Fruit Cups
1 Large ripe mango
1 1/2 Cups/150 grams of fresh strawberries
Zest and juice of 1/2 an orange
4 Tablespoons of Greek yoghurt
1 Tablespoon of sugar
Combine the Greek yoghurt with the sugar and stir well. Cover and refrigerate.
Half your mango and twist it to separate the two halves. Then start scooping out the flesh and put it in a medium sized bowl. If your mango is really ripe you will notice that it will be very liquidly and soft. Mine was like this. Once you have scooped out all of the mango, put it through a strainer. I recommend this because they contain so much juice if ripe that it will leave too much liquid in the dessert. Gently press down on the mangoes and get some of the excess liquid off. Return the mango to your bowl.
Next, chop all of the strawberries quite fine. You will be looking for very small pieces of strawberries. Again, put the strawberries through the strainer and get the excess juice off. Set strawberries aside.
Set out for small glass cups and prepare your fruit layers. I started with the mango and repeated each cup 4 times. That was two mango layers and two strawberry layers. It didn't really look like layers though!
Remember, there should be 1/2 of an orange around somewhere. Gently squeeze a small amount of orange juice over each fruit cup. Then top each one with a tablespoon of Greek yoghurt and sprinkle over a small amount of orange zest.
I recommend refrigerating them for at least an hour before serving.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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