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2 large mangoes
2 cups low fat yoghurt
4-6 tsp Castor sugar
Method:
Wash and peel the mangoes
Cut the flesh into small cubes – you should have 2 cups
Thicken the yoghurt a little by draining through a colander lined with a muslin cloth, for about 10 minutes.
Reserve ½ cup mango. Process the rest of the mango. Thickened yoghurt and castor sugar in a blender till smooth.
Stir in the reserved mango.
Pour into 6 individual bowls and chill till firm.
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