This berry-and-mango power bowl is a fresh, colorful breakfast (or snack) made with creamy yogurt and juicy fruit. It’s quick to assemble, naturally bright, and easy to sweeten to taste.

Why You’ll Love This Recipe

Fast and no-cook: ready in minutes with zero equipment.
Naturally sweet and refreshing, especially when served chilled.
Creamy + juicy texture contrast in every bite.
Easy to customize with different fruits, toppings, or yogurt styles.
Works for breakfast, a post-school snack, or a light dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Yogurt (plain or vanilla) or coconut yogurt: 3/4 cup (180 g)
Fresh blueberries: 1/3 cup (50 g)
Fresh raspberries: 1/3 cup (45 g)
Mango cubes (fresh or thawed frozen): 1/2 cup (80 g)
Honey or maple syrup (optional): 1 to 2 teaspoons, to taste

Directions

Add the yogurt (or coconut yogurt) to a serving bowl and spread it into an even layer.
Arrange the blueberries, raspberries, and mango cubes on top in sections or a mixed pattern.
If you want extra sweetness, drizzle with 1 to 2 teaspoons honey or maple syrup.
Serve immediately, ideally chilled.

Servings and timing

Servings: 1 bowl
Prep time: 5 minutes
Cook time: 0 minutes
Total time: 5 minutes

Variations

Higher-protein bowl: use thick, high-protein yogurt and keep the sweetener optional.
Extra creamy: stir the sweetener into the yogurt first, then add fruit on top.
Tropical twist: swap raspberries for sliced banana or pineapple chunks.
Crunchy topping: add a small handful of granola or chopped nuts right before eating (so it stays crisp).
Dairy-free: use coconut yogurt and maple syrup.

Storage/Reheating

Best eaten right away: the fruit can release juice and make the yogurt watery over time.
To prep ahead: portion the yogurt into a container and keep the fruit in a separate container. Combine just before eating.
Fridge storage: yogurt and cut fruit are best used within 24 hours for the freshest taste and texture.
Reheating: not recommended—this bowl is meant to be served cold.

FAQs

Can I use frozen fruit instead of fresh?

Yes. Thaw the fruit first and drain any excess liquid to keep the yogurt from getting runny.

What yogurt works best for this bowl?

Plain, vanilla, Greek-style, or coconut yogurt all work. Thicker yogurts make a more “power bowl” texture.

How do I keep the mango from being too firm?

If the mango isn’t fully ripe, let it sit at room temperature for a day or two. You can also use thawed frozen mango for softer cubes.

Is sweetener necessary?

Not always. If your mango is ripe and your yogurt is already sweetened, you can skip it.

Can I make this for meal prep?

You can prep components ahead, but assemble right before eating for the best texture.

What can I add to make it more filling?

Add a crunchy topping (like granola) right before serving, or use a thicker yogurt for a more satisfying bowl.

Can kids eat this?

Yes—just cut mango into smaller pieces if needed, and go light on added sweetener.

How do I make it more tart or more sweet?

For more tart: use plain yogurt and add extra raspberries. For more sweet: use vanilla yogurt and drizzle a bit more honey or maple syrup.

Can I blend the yogurt and fruit instead of layering?

You can. Blending makes it more like a smoothie bowl; then you can top it with a few extra fruit pieces.

What’s the best way to serve it extra cold?

Chill the bowl for 10 minutes in the fridge before assembling, or use fruit that’s been refrigerated.

Conclusion

This Berry Mango Power Bowl is a simple, vibrant way to enjoy creamy yogurt with fresh fruit in minutes. Keep it classic with a light drizzle of honey or customize it with your favorite swaps and toppings for a bowl that fits your taste every time.