Mango Delight Muesli with Fruit and Cheese
The best part of this muesli is the crunch, so add the flakes at the very last second, right before serving. This isn’t classic Swiss muesli, where the grains soak in milk overnight; here they need to stay dry and snappy until the first spoonful.
The bowl is built on a contrast of temperatures and textures. A chilled mix of grated mango and diced pears forms a juicy, cool base; a soft layer of quark whipped with vanilla and citrus zest goes on top; then flakes and a final pour of cold milk. Quark is a fresh, mild curd cheese, close to a smooth low-fat ricotta or dry cottage cheese, and the fat-free kind turns an ordinary breakfast into a real protein source. Tropical mango keeps it bright and fragrant.
- No mango? A ripe peach or persimmon works, and the pears can become sweet-tart apples.
- Swap the sugar for a spoonful of honey, or skip it entirely if the mango is sweet.
- Use kefir or a plant-based drink in place of milk for a fresher, lighter result.
Prep the fruit and the cheese layers ahead and keep them separate in the fridge, then bring them together with the flakes on the plate.
Part of European cuisine — 103 more recipes in the section.
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Ingredients
Instructions
Wash and peel the mango, remove the pit, and grate the flesh on a coarse grater.
Peel the pears, remove the cores, and dice the flesh.
Mix everything together and refrigerate for half an hour.
Meanwhile, mix the cheese with 1/2 cup of milk, the sugar, vanilla, and grated zest.
Divide the fruit mixture among plates, top with the cheese mixture, sprinkle with corn flakes, and pour over the remaining milk.
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