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mango yogurt toast

the fresh, juicy mango with roasted, crunchy pecans is the perfect combination for a summer Monday morning breakfast.

(serves 4 & takes 20 minutes)


1 cup pecans, chopped

¼ cup fresh blueberries

2 tsp red pepper flakes

flaky sea salt

4 slices your favorite bread, toasted

2 tbsp extra-virgin olive oil + more for drizzling

½ cup yogurt (my favorite is siggi's)

2 large ripe mangoes, peeled & sliced

honey, for drizzling


1. preheat oven to 300°F. on a rimmed baking sheet, toast pecans 18 minutes. let cool.

2. meanwhile, with the back of a spoon, mash blueberries, red pepper flakes, & a pinch of salt. drizzle toasts with 2 tbsp oil & spread 2 tbsp yogurt over each. top with mango. drizzle with honey & oil. scatter with blueberry mixture, pecans, & sea salt.


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