Mango-Ginger Breakfast Bowl
A healthy, satisfying breakfast of plain Greek yogurt, fresh diced mango, candied ginger, coconut and a sprinkle of granola - a great way to start the day!
Servings: 2 bowls
Calories: 1094kcal
Ingredients
For the Breakfast Bowl:
- 1 cup plain Greek yogurt
- 2 tablespoons candied ginger chopped (recipe below)
- ½ cup granola
- 1 cup fresh mango chopped
- 2 tablespoons unsweetened coconut
For the Candied Ginger:
- 1 cup peeled and sliced ginger
- 2 cups water
- 2 cups granulated sugar plus 3 tablespoons to coat
Instructions
For the Breakfast Bowl:
- Layer in parfait glasses or combine all ingredients in a bowl. Serve and enjoy!
For the Candied Ginger:
- Peel the ginger using an upside down spoon or a knife. Slice using a mandoline to ¼-inch thick. I tried slicing into small circles but found it more labor intensive when coating in sugar. Slice on the long side into strips.
- Bring the water and 2 cups of sugar to a boil in a deep, heavy bottom saucepan. Stir until the sugar is dissolved then add the ginger. Stir occasionally and boil for 30-45 minutes, or until the ginger is tender but not mushy.
- Remove from the heat and drain the ginger, reserving the syrup.
- Separate and dry the pieces on a wire rack set over a piece of foil (for easy cleanup) until no longer wet but still tacky.
- Toss the candied ginger in a bowl with the 3 tablespoons granulated sugar.
- Store in an airtight container up to 2 weeks. Feel free to refrigerate for a longer shelf life.
Notes
- Makes 1 1/2 cups of candied ginger.
- The syrup from making the Candied Ginger can be used to sweeten hot tea, or as a topping for pancakes or waffles.
Nutrition
Calories: 1094kcal | Carbohydrates: 245g | Protein: 16g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 69mg | Potassium: 628mg | Fiber: 5g | Sugar: 222g | Vitamin A: 897IU | Vitamin C: 33mg | Calcium: 164mg | Iron: 2mg