Blooming Mango Yogurt Bowl

Serve this mango fruit and yogurt bowl as a starter for summer brunch or on its own as an afternoon snack. This sweet and simple dish is a combination of Greek yogurt, honey, sliced mango shaped into a rose, raspberries and pomegranate seeds. Micro marigold blooms add the bright lemony zing, micro orchids add fresh melonlike taste and white micro princess flower blossoms add crispness. A sprinkling of snapdragon and mustard flowers adds tartness to this fresh, fruity treat.

Makes 1 serving


  • 1 ½ cups vanilla Greek yogurt
  • 1 mango
  • ½ cup raspberries
  • 2 tbsp pomegranate seeds
  • ¼ cup organic edible flowers, such as marigolds, micro orchids, snapdragons and/or mustard flowers
  • 2 tbsp honey


Spoon yogurt into a serving bowl.

Remove the skin from mango and cut the fruit slightly away from the seed into two halves; discard seed. Thinly slice each half crosswise. Tightly roll up one mango slice and place on top of yogurt. One at a time, wrap remaining slices around center slice to form a flower.

Arrange raspberries on top of yogurt. Sprinkle with pomegranate seeds and flowers. Drizzle with honey.

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