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Donal Skehan
Passion fruit, Mango and Raspberry Yoghurt Layers | DonalSkehan.com, A great make ahead option if you have guests coming for breakfast.
  • spring

Passion fruit, Mango and Raspberry Yoghurt Layers

March 30

This is a fun combination of cooked and fresh fruits. Make a compote from gooseberries when they are in season for drizzling over the top. Find all your different shaped glassware and spoon in layers of pretty fruit with the Greek yoghurt. It’s so refreshing to sink a tall spoon down into the glasses to scoop out the wonderful fruity flavours. Recipe from Catherine Fulvio – The Weekend Chef.


  • time 15 mins + chill time
  • serves Serves 4
  1. To make the raspberry compote, place the raspberries, sugar and cordial in a saucepan over a medium-low heat and simmer very gently for about 5 minutes, until the raspberries are just cooked. Set aside to cool.
  2. Place the yoghurt in a medium bowl and mix in the honey to sweeten. Slice the passion fruits in half and spoon the pulp out into a small bowl. Stir in the icing sugar.
  3. Spoon the diced mango into 4 tall glasses. Add a yoghurt layer, spoon in some of the raspberry compote, then add another yoghurt layer. Carefully spoon the passion fruit pulp on the top layer. Place in the fridge to chill for about 20 minutes.
  4. TOP TIP

    If you keep this in the fridge longer than that, the raspberry compote will soak into the yoghurt, creating a pretty marbling effect.

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500g natural greek yoghurt

3 tbsp clear honey

3 passion fruits

2 tbsp icing sugar

1 medium mango, peeled and finely diced

For the raspberry compote:

200g raspberries, washed

100g golden caster sugar

2 tbsp elderflower cordial or 1tsp vanilla extract


You'll Need


Medium bowl

Small bowl

4 x tall glasses


If you make this recipe, be sure to tag your photo #DonalSkehan