Rainbow breakfast bowl with mango and blueberries

We would like to have breakfast with this every day. This rainbow bowl is packed with vitamins and looks incredible!

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Preparation method

  1. Cut off the top of the pomegranate. Cut through the skin over the segments. Break open the fruit. Remove the pomegranate seeds.
  2. Cut the mango into two halves along the stone. Score each half into squares without cutting through the skin. Turn out the halves with your thumb and slice off the cubes. Or use a mango slicer.
  3. Halve the kiwi berries.
  4. Divide the yoghurt between 4 bowls. Arrange each type of fruit in a row on top of the yoghurt. Sprinkle with the coconut.
  5. Tip: Use coconut yoghurt for an extra tropical twist.

Nutrition value per person/bite

Energy
340 kcal
Protein
26 g
Fat
3 g
Saturated
2 g
Carbohydrate
49 g
Sugars
45 g
Fibers
6 g

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