1 tbsp icing sugar (to taste)
4 tins mango
1kg Greek yoghurt
Purée the mango in the blender, then put in fridge to cool and set a bit.
Give the Greek yoghurt a stir, adding icing sugar to sweeten it a little, then place in the fridge to stay cold.
When you're ready to serve dessert just take the mango and the yoghurt out of fridge and layer the mango, then the yoghurt, in a tall glass.
It's something different, very refreshing and I have found always gone down well after any dinner party plus not too fattening.
Easier to buy tinned mango. Four tins & two large Greek yoghurt tubs will serve six people easily.
Baby and weaning
Kids can help