Skyr bowl with mango and tahini
~10 minno cookingFusionVegetarian
450kcal
37 gprotein
40 gcarbs
15 gfat
6 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 654 | 49 g |
| Emmagetting lean | 27% | 361 | 35 g |
| Jackgrowing | 24% | 316 | 26 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Skyr250 g
- Mango½
- Porridge oats25 g
- Tahini10 g
- Walnuts10 g
- Skyr500 g
- Mango1
- Porridge oats50 g
- Tahini20 g
- Walnuts20 g
- Skyr1.0 kg
- Mango2
- Porridge oats100 g
- Tahini40 g
- Walnuts40 g
If you can’t get it
- Tahini → blended sesame seeds, or sunflower seed butter
Method
- Peel the mango with a peeler.
- Stand it on its tip and cut the flesh away down both sides of the flat stone. The stone is wide and flat, so run the knife close alongside it — otherwise you lose a third of the mango.
- Cut the flesh into 2 cm cubes.
- Roughly chop the walnuts.
- Toast the oats in a dry pan for 2 minutes, until golden and fragrant. Raw oats just soak up the yoghurt and go soft; toasted, they keep their crunch.
- Put the skyr in a bowl and smooth it level with a spoon.
- Layer it in exactly this order: skyr, mango, oats, tahini, nuts. Drizzle the tahini in a zigzag across the whole surface.
- Don’t stir it together — in layers every spoonful has a different balance; stirred, it’s one sweet mass. Nothing is cooked, 5 minutes and it’s done.
- Peel the mango with a peeler.
- Stand it on its tip and cut the flesh away down both sides of the flat stone. The stone is wide and flat, so run the knife close alongside it — otherwise you lose a third of the mango.
- Cut the flesh into 2 cm cubes.
- Roughly chop the walnuts.
- Toast the oats in a dry pan for 2 minutes, until golden and fragrant. Raw oats just soak up the yoghurt and go soft; toasted, they keep their crunch.
- Put the skyr in a bowl and smooth it level with a spoon.
- Layer it in exactly this order: skyr, mango, oats, tahini, nuts. Drizzle the tahini in a zigzag across the whole surface.
- Don’t stir it together — in layers every spoonful has a different balance; stirred, it’s one sweet mass. Nothing is cooked, 5 minutes and it’s done.
- Peel the mango with a peeler.
- Stand it on its tip and cut the flesh away down both sides of the flat stone. The stone is wide and flat, so run the knife close alongside it — otherwise you lose a third of the mango.
- Cut the flesh into 2 cm cubes.
- Roughly chop the walnuts.
- Toast the oats in a dry pan for 2 minutes, until golden and fragrant. Raw oats just soak up the yoghurt and go soft; toasted, they keep their crunch.
- Put the skyr in a bowl and smooth it level with a spoon.
- Layer it in exactly this order: skyr, mango, oats, tahini, nuts. Drizzle the tahini in a zigzag across the whole surface.
- Don’t stir it together — in layers every spoonful has a different balance; stirred, it’s one sweet mass. Nothing is cooked, 5 minutes and it’s done.
Allergens: Lactose, Cereals containing gluten (1), Milk (7), Tree nuts (8), Sesame seeds (11)
