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White Chocolate and Mango Granola Pot

A fabulously fruity yogurt tier combining our sweet and smooth LINDOR Mango & Cream with a crunchy homemade granola. Perfect for a special occasion breakfast or as a delicious dessert.


Chocolatier’s Tip

You can create alternate layers of yogurt, fruit and granola if you prefer. You can also try this recipe with fresh strawberries and our LINDOR Strawberries & Cream Chocolate Truffles. You can make this recipe gluten free by using gluten free oats and granola. If making this recipe for someone following a gluten free diet, always check the manufacturer's label to ensure your ingredients are free from gluten.

4 people


  • For the granola:
  • 1 tbsp coconut oil
  • 150 g jumbo oats (see Tip)
  • 100 g pecans, walnuts or almonds roughly chopped
  • Pinch of cinnamon
  • 2 tbsp maple syrup
  • To serve:
  • 500 ml vanilla yogurt
  • About 12 tbsp granola (see Tip)
  • 175 g fresh mango, diced
  • 4 LINDOR Mango & Cream Truffles, unwrapped (see Tip)


Step 1.

Line a baking sheet with greaseproof paper and set aside.

Step 2.

For the granola: heat the coconut oil in a pan over a gentle heat until melted. Add the oats, followed by the chopped nuts and cinnamon and mix well. Add the maple syrup and toast for around 5 minutes, stirring all the time, until golden brown. Remove from the heat and tip onto the prepared baking sheet. Spread into an even layer and leave to cool.

Step 3.

Set out 4 glasses or small bowls.

Step 4.

Divide the yogurt equally between the four glasses (or bowls). Sprinkle each with around 3 tablespoons of granola and a layer of diced mango. Finish with a LINDOR Mango & Cream Truffle.

Step 5.

Serve straight away with any extra granola and mango on the side, if wished.


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