Mango yogurt bruschetta is simply deconstructed mango lassi with the addition of coconut. Serve for breakfast or a light dessert!
Mangoes are known as the king of fruits all over India! Probably the ONLY reason we used to look forward to the hot summer months was to relish this irresistible fruit! Every street will be adorned with piles of mangoes stacked high! Both unripe and ripe mangoes are sold throughout. Green mangoes are the unripe ones and are generally sour! So, these mangoes make it’s way into pickles, curries, salads and also simply eaten raw with some salt and cayenne pepper. The yellow ones are ripe, juicy and sweet! Can you tell that I can eat mangoes for breakfast, lunch and dinner?
Mango lassi seems to be the drink of choice every time we dine at an Indian restaurant for both my kids. In fact, we are allowed to enter one, only if we pinky swear a mango lassi:) It is simply mangoes blended with some yogurt and sugar. A refreshing summer drink!
-Bread slices can be toasted plain, but coating them with coconut oil adds another level of coconut flavor.
-Yogurt can be made up to a day ahead and stored in the refrigerator.
-Sugar can be adjusted to suit your tastebuds.
Mango Yogurt Bruschetta
4, 1/2 inch thick slices French / Italian bread
1 tablespoon coconut oil, melted
1/2 cup plain greek yogurt
1/4 cup sweetened shredded coconut
2-3 tablespoons sugar
1 pinch cardamom powder
1-2 ripe mangoes, peeled and thinly sliced
to garnish, fresh mint leaves (optional)
To toast bread, preheat oven to 375 degrees F. Lightly brush both sides with coconut oil. Place in a single layer on a baking sheet and bake for 15-19 minutes, until golden and crisp.Let cool completely.
Stir together yogurt, coconut, sugar and cardamom powder in a small bowl.
To assemble, spread some prepared yogurt on a toast, layer mangoes evenly, garnish with mint and serve immediately.
Makes 4 toasts