Mango Coghurt and a Fabulous Week of Fermentation

nobackground (1)It’s no coincidence that I finally decided to stop dreaming about home-made vegan yoghurt and finally experiment with the idea, just last week. Although it is a coincidence that the lovely Cherie from Scullery Made Tea happened to post about the very same thing a week prior to that; which kind of worked out perfectly for me. So when I saw Eleanor from Earth Sprout’s post on facebook about food bloggers coming together for a week of fermentation food magic, I couldn’t resist taking part.

I won’t post about all of the fabulous health benefits of fermented foods, but you can read a bit more about all the goodness on both Eleanor and Sarah from My New Roots’ blogs. Essentially, properly fermented foods contain probiotics, or bacteria – the kind that’s actually good for our tummies; helping us to digest foods and build our immune systems by fighting off the ‘bad’ bacteria (or germs).

I personally can’t rave about fermented foods enough, having seen firsthand just how awesome, healthful and powerful they are. Just by adding in regular doses of fermented veggies like sauerkraut, and sipping on delicious miso soup I’ve managed to rebuild my digestion issues and “fix” my leaky gut issues. See, foods were passing through my body too quickly, and not properly digesting, meaning I wasn’t absorbing all the nutrients I should have been from my diet, which I pride myself on for being pretty darn healthy!

I’ve been a lover of fermented foods for a long time and I include artisan sourdough bread and miso in some form or another every week. Not to mention that fermented veggies are thankfully easy to come by and a perfect addition to a green salad. You can buy jars of the stuff on any supermarket shelf; just make sure they’re raw and not filled with icky artificial preservatives. Despite consuming all of these wonderful fermented foods, there was one thing I had been truly missing over the past year since giving dairy the boot – yoghurt!


In a previous life I adored traditional Greek yoghurt and ate it every week, but when I learned about the horrible practises of the mainstream dairy industry, my beloved yoghurt had to go. Sure, you can buy soy yoghurt at most supermarkets these days, but I have a bit of an issue with the over production and bastardisation of commercial soy products too (I’ll get off my soapbox soon, promise). So, my options have been somewhat limited. Coconut yoghurt has recently hit the spotlight here in Australia and I had been keen to give it a go since it appeared on the shelves of my favourite health food stores. But… Yep there’s always a but… Coconut yoghurt is not cheap! Neither are fresh young coconuts for that matter. So generally, when all else fails, I take to the kitchen and let the magic happen. And what could be more magic than watching your little pot of creamy coconut milk and mango flesh bubble and brew into a gorgeously sour, tangy pot full of fermented gold?


Cherie’s original recipe calls for drinking coconuts, but as I only had a tin of organic coconut cream on hand; I thought I’d give it a whirl. I can truly say, hand over heart that this version of home-made yoghurt is nothing like the stuff you’ll buy at the supermarket. It’s so, so much better. Try it and see for yourself.


Thank you to Eleanor and Sarah for bringing food bloggers together in this wonderful week of sharing of all things fermentabulous!

Mango Coghurt

Serves 2 cups or so
Prep time 10 minutes
Cook time 24 hours
Total time 24 hours, 10 minutes
Dietary Dairy Free, Gluten Free, Vegan
Meal type Breakfast, Condiment, Dessert, Lunch, Snack
Misc Pre-preparable, Serve Cold


  • 250ml Organic coconut milk
  • 3 Fresh mangoes (Peeled, de-seeded and roughly chopped)
  • 2 Probiotic capsules ((I use 'Probex', available from health food stores))


Step 1
Add the mango flesh and coconut milk to a food processor or blender and blitz until thick, creamy and smooth. Pull apart the probiotic capsules and sprinkle over the coconut mix. Blitz again to combine.
Step 2
Place the coconut mix into a clean, sterilised glass jar with a lid and leave out on the bench to ferment for at least 24 hours. Once tiny bubbles start to form and the yoghurt smells pleasantly sour it’s ready to pop in the fridge to chill (it will keep fermenting in the fridge but at a much, much slower rate).
Step 3
Store it in the fridge for up to a week and eat cold over bircher muesli, with fruit, dolloped into soups or just by the spoonful. You decide.


This yoghurt tastes much different to that which you’d find at your local supermarket, namely because there is no added sugar or sweeteners. While the mango adds a hint of sweetness, if it tastes too sour for your liking, add a dash of honey or stevia to sweeten it to your taste.


  1. Hi, just wondering if my homemade non-dairy sesame and date milk kefir would culture this? I might have to give it a go as I have some cans of coconut cream sitting in the cupboard. No mangoes here in Tassie at the moment but they won’t be long coming so I think it might just be time to have a bit of a mess about making coyo. We don’t get it here in Tassie but it sounds gorgeous. Cheers for the share :)

    • I’m not sure if that would work but I can’t see why not, as long as it’s fermented I’m sure it would do the trick. If you do try, let me know how you go! I think your sesame and date milk kefir sounds fab!

  2. Oh so cool! I have seen co-yo in the shops but am still yet to give it a try.. I did notice that it was rather pricy. So glad to know that you can make a homemade version, especially with mango.. yum!!

  3. Hi! I just came across your blog after reading a post over at The Holy Kale, and thank goodness I did because this recipe sounds unbelievable! Definitely agree that Coyo is rather pricey and they didn’t have any at the grocer this week so I’m missing out! I must make this recipe, I just have a quick question – I have probiotic powder, do you know how much powder you used with the two capsules?
    Cheers and thankyou!

    • Hi Louise, thanks for visiting! I would say the two caps probably equaled about a teaspoon of powder. I am due to make some more this week so perhaps I best be measuring out my ingredients more precisely and updating this post! I’m so glad I’m not the only one that thinks CoYo is pricey, although I’ve always been one for making things myself where I can anyway. Good luck and you’re welcome :)

  4. Thanks so much for this idea! Coconut milk yogurt is so expensive! Can i ask if you used canned milk? and also, are the “Probiotic Capsules” you used for Yogurt-making? Or are they just the regular take-once-a-day capsules?

    • Hey Brittany, I actually used canned coconut cream, milk might be a little thin… Yep, the capsules are just regular ‘take once a day’ probiotics, so nothing special if you have a health food store nearby that stocks them.

  5. Fabulous Fermentation Week has been so much fun. I’ve followed Sarah at My New Roots for a couple of years now, but this series has opened up a whole new world of lovely bloggers + beautiful recipes. Looking forward to future reads :)

    • Hasn’t it just Claire! I’ve been following those lovely ladies for a while myself and I’m glad to add some more fabulous bloggers to my reading list too :)

  6. This sounds absolutely delicious. Mango + coconut is one of my all-time favorite combinations. Thanks for sharing the recipe!

  7. Thank you for sharing this! It’s amazing!!! :)

  8. I can’t wait to try this. What size mangos are you using? Or perhaps what is the equivalent volume measurement of the flesh of 3 mangos? I have 2 cups of frozen mango from last summers wonderful season… just waiting for something wonderful. Thanks.

    • Hmmm that’s a good question Carol. The mangoes were probably a medium size. I’d say once the flesh was all diced up it made about 2 – 2.5 cups? The quantities don’t need to be exact, it just means that the fermentation might take a bit longer if there’s more mixture to the probiotic capsules. Good luck, I hope it works out for you x

  9. Fantastic Kirsty! I recently discovered the dairy industry ‘secrets’ and have been on the hunt for ethically produced yoghurts. There is one brand here but as you said, like coyo, it’s not cheap. Will give this a go! Do you think I could put it in my yoghurt maker?

    • I’m sorry Claire I have never used a yoghurt maker so I can’t help you there! I guess you can always give it a go.. but it’s pretty easy just to blend this baby up and leave it on the bench overnight to do it’s thing ;)

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