Ingredients
Equipment
Method
- Dice fresh mango into small chunks.
- Supreme the orange and grapefruit: cut away the peel and pith, then slice between membranes to release clean segments. Pat dry with a paper towel.
- In a small bowl, stir honey and orange zest into Greek yogurt until combined.
- Spoon ⅓ cup yogurt into the bottom of a clear glass. Add half the mango and citrus segments.
- Repeat layers, finishing with fruit on top. Sprinkle with toasted coconut flakes.
Nutrition
Notes
Substitutions: Swap grapefruit for fresh pineapple for a sweeter, milder profile. Use coconut yogurt in place of Greek yogurt for a dairy-free version.
Storage: Refrigerate up to 2 days; citrus segments may release juice but flavor remains bright.
Make-ahead: Segment citrus and dice mango up to 1 day ahead. Store separately and assemble the morning of serving.
