Korean yogurt dessert with mango and sesame Recipe
A light dessert made with thick yogurt, sweet mango and crunchy sesame is a simple way to end a meal with a “Korean-tropical” twist. In Korea, desserts that combine traditional ingredients like sesame with modern, lighter forms are becoming more and more popular. This dessert is a bit like a parfait, but with a distinct sesame accent.
This dessert combines the simplicity of a yogurt parfait with a distinctly Korean touch from the toasted sesame. The contrast of creamy yogurt, juicy mango and crunchy seeds creates a light but satisfying finish to a meal, without being overly sweet or heavy.
Chef's tips
Don’t skip the pinch of salt in the yogurt – it makes the honey and mango taste more intense. Toast the sesame and almonds just before serving if you can, so they stay extra fragrant and crunchy. For the best texture, choose mango that is ripe and aromatic but still firm enough to hold its shape in cubes.
How to serve
Serve this dessert well chilled on warm days, or slightly cool in winter. It works well as a light finish after spicy Korean-inspired dishes like kimchi fried rice or gochujang-marinated chicken. You can also serve smaller portions in shot glasses as a mini dessert buffet option.
Ingredients
- plain thick yogurt Greek- or Balkan-style - 500 g
- mango ripe but firm - 2 pieces
- honey or more to taste - 3 tablespoons
- sesame seeds white or a mix of white and black - 3 tablespoons
- flaked almonds optional, for extra crunch - 2 tablespoons
- vanilla extract or paste, optional - 0.5 teaspoons
- salt for the yogurt, enhances the flavor - 1 pinch
Preparation
- Toast the sesame seeds in a dry pan over medium heat for 2–3 minutes, stirring often, until they start to smell nutty and turn lightly golden. Transfer to a small plate so they don’t burn.
- If using flaked almonds, toast them in the same pan for 1–2 minutes, until lightly browned.
- Peel the mango, cut the flesh away from the pit and dice it into small cubes. If you like, set aside a few nice pieces for decoration.
- In a bowl, mix the yogurt with honey, a pinch of salt and vanilla until smooth and lightly sweet. Taste and add more honey if needed.
- Prepare 4 glasses or dessert cups. Spoon 2–3 tablespoons of yogurt into the bottom of each, then add a layer of diced mango and sprinkle with a teaspoon of toasted sesame.
- Repeat the layers until you use up all the ingredients, finishing with yogurt and a few pieces of mango on top.
- Sprinkle the dessert with the remaining sesame seeds and flaked almonds. Serve immediately or chill in the fridge for 20–30 minutes.
Storage
No storage information available for this dish.
I like to keep a small jar of toasted sesame in the cupboard just for this dessert – it makes assembling it at the last minute incredibly quick. When mango is not in season, I often use good-quality frozen mango, thawed and well drained; the dessert is still delicious and refreshing.
