Papaya and Mango Yogurt Salad with Granola
Enjoy this Papaya and Mango Yogurt Salad with Granola as a breakfast or brunch treat
During my travels to Mexico City, Coahuila and Oaxaca, we were often presented with a tray full of their seasonal fruit, no matter where we lodged. It was all an unparalleled hospitality of relatives, hotels and restaurants. The colorful and welcoming gesture was usually accompanied by a side of plain or vanilla yogurt, their homemade granola and local raw honey. This was served before our breakfast meal. “Para abrir el apetito” (“to whet the apetite”).
I really miss those beautiful Mexican gestures. More than ever during these difficult times. What to do to relive those moments? Recreate them at home.
This was the perfect opportunity to make my own pre-breakfast fruit salad by using this month’s My Cajita delivery: A hand-painted talavera 12″x6″ platter and some breakfast paletas with their three Lékué BPA free silicone paleta molds.
Related recipe: Fruit Macedonia with Vanilla Syrup
My Cajita is the first monthly subscription box that supports artisans and boutique vendors from Mexico.
My Cajita offers easy exchanges and returns, free shipping on orders over $45, discounts on shop items and exclusive deals, promotions and events. It’s easy to sign up.
It’s the perfect social distancing gift for friends and family. Every month or just one time.
For more information on My Cajita monthly subscription, visit MyCajita.com, or follow along on Instagram.
Papaya and Mango Yogurt Salad with Granola
Description
Enjoy this refreshing fruit salad for breakfast of brunch. Make paletas with any leftover ingredients!
Ingredients
12 thin slices papaya
1 cup mango, cubed
3/4 cup plain or unsweetened vanilla flavored yogurt
1/2 cup granola
2 tablespoons shredded sweetened coconut
raw honey for drizzling
Instructions
Arrange papaya slices and mango on a serving tray. Top with yogurt, granola, coconut shreds and drizzle with honey.
Notes
To make paletas: Place 1 cup fruit, 1/2 cup yogurt, 1/4 cup honey (or 2 tablespoons confectioner’s sugar) in a blender container. Blend until smooth; test sweetness. Sprinkle 1 tablespoon granola and 1/2 tablespoon shredded coconut in each mold, pour in fruit/yogurt mixture. Seal molds and freeze for 4 hours to overnight or until set.
